Ingredients
- —500 g fresh salmon fillet
- —2 spring onions
- —1 cm fresh ginger
- —1 tbsp soy sauce
- —1 tbsp fish sauce
- —1 tsp sesame oil
- —Gyoza wrappers (about 24 pieces)
- —2 tbsp crispy chili oil
- —3 tbsp soy sauce (for the dip)
- —1 tbsp lime juice
Instructions
Defrost the gyoza wrappers at room temperature.
Mix the spring onion, ginger, soy sauce, fish sauce, and sesame oil into a paste; add the salmon and mix briefly.
Place a gyoza wrapper in your hand, add a teaspoon of filling, and fold it closed with pleats.
Steaming: Steam for 5–6 minutes in a steam oven or 8–10 minutes in a steamer basket.
Pan-frying: Fry for 2–3 minutes, add water, and steam for 5 minutes with the lid on.
Mix all the dip ingredients and serve warm.
Serving Tip
Warm, soft, and aromatic — these salmon gyozas are pure comfort in a delicate little package. Whether steamed or lightly crispy pan-fried, paired with the spicy, rich crispy chili dip, they’re the kind of bites that leave everyone speechless. Perfect for a party, but also great as a light dinner with some steamed vegetables on the side. Serve the gyoza warm, with the dip in the center. A small bowl of steamed vegetables makes it even better.
Storage Tip
Store uncooked gyozas in the freezer for up to 1 month; steam them directly from frozen, adding 2 extra minutes to the cooking time.