Author Notes: Making dumplings is not the easiest job in the world. They definitely require steady and delicate hands as well as patience. But when you finally get to put one of those perfectly cooked little parcels in your mouth, you think it is all worth it. At least for this recipe, you won’t have to knead and roll the dough thanks to the ready-made gyoza skins.

Baked Ricotta and Smoked Salmon Dumplings in Gyoza Skin

Makes 12 dumplings

• 120grams smoked salmon
• 200grams ricotta
• Freshly ground black pepper to season and garnish
• Zest of 1 lemon
• 24pieces gyoza or wonton skins
• 1 1/2tablespoons olive oil, divided
• 1fresh lemon

1. Cut smoked salmon into small, bite-sized pieces and mix with ricotta. Season it with generous pinch of black pepper. Lay 12 gyoza skins on a flat surface. Spoon 1 to 1 1/2 tablespoons of the filling onto the middle of each gyoza skin; shape each dab of the filling into a round, leaving about 1 1/2 centimeters space all around each filling. Add some fresh lemon zest on top of each.
2. Use your fingertips to put a little dab of water around the entire circumference of each filled gyoza skin. Cover it with a second sheet of gyoza skin; pressing the filling gently to make it slightly flatter can make this process easier. With your fingers, tightly seal the edge all around the filling. Pressing down with a fork on the edge also helps, and gives it a pretty mark, like ravioli made by an Italian nonna.
3. Evenly rub 1/2 tablespoon olive oil on a baking tray. Carefully place the dumplings on a tray, and brush the top with rest of the olive oil (around the filling and the edge).
4. Bake them in a 365° F (180° C) pre-heated oven for 10 minutes. If you want crispier skin, bake for another 2 to 3 minutes, but keep an eye on them to make sure they don’t burn. Top them with a final garnish of black pepper and serve with fresh lemon wedges.

https://food52.com/recipes/40200-baked-ricotta-and-smoked-salmon-dumplings-in-gyoza-skin