Ingredients Jump to Instructions ↓

  1. Make with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.

  2. 3 ounces skinless Applewood smoked salmon fillet.

  3. 3 tablespoons chilled whipping cream

  4. 1 tablespoon egg white

  5. 4 ounces fresh crabmeat

  6. 1 green onion, chopped

  7. 1/2 celery stalk, finely diced

  8. 2 teaspoons chopped fresh cilantro

  9. 1 1/2 teaspoons fresh lemon juice

  10. 1/8 teaspoon salt

  11. 1/8 teaspoon pepper

  12. 32 gyoza (potsticker) wrappers*

  13. Vinaigrette

  14. 1 cup olive oil

  15. 1/4 cup white wine vinegar

  16. 1/4 cup fresh lemon juice

  17. 2 tomatoes, peeled, seeded, diced

  18. 3 ounces snow peas, cut into strips

  19. 1 celery stalk, cut into strips

  20. 3 tablespoons minced fresh

Instructions Jump to Ingredients ↑

  1. *Available at Asian markets and in the refrigerated section of many supermarkets.

  2. Preparation:

  3. Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white, puree. Transfer to bowl. Mix in crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead.Cover with plastic and chill.)

  4. Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.

  5. Meanwhile Prepare Vinaigrette:

  6. Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery, stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette.


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