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Ингредиенты
- Make with large rounds of homemade pasta, but purchased gyoza wrappers are a good substitute.
- 3 ounce skinless Applewood smoked salmon fillet.
- 3 Tbsp. chilled whipping cream
- 1 Tbsp. egg white
- 4 ounce fresh crabmeat
- 1 x green onion, minced
- 1/2 x celery stalk, finely diced
- 2 tsp minced fresh cilantro
- 1 1/2 tsp fresh lemon juice
- 1/8 tsp salt
- 1/8 tsp pepper
- 32 x gyoza (potsticker) wrappers* Vinaigrette
- 1 c. extra virgin olive oil
- 1/4 c. white wine vinegar
- 1/4 c. fresh lemon juice
- 2 x tomatoes, peeled, seeded, diced
- 3 ounce snow peas, cut into strips
- 1 x celery stalk, cut into strips
- 3 Tbsp. chopped fresh chives
Инструкции
- *Available at Asian markets and in the refrigerated section of many supermarkets.
- Remove any bones from salmon. Chop salmon coarsely. Transfer to processor.
- Add in cream and egg white, puree. Transfer to bowl. Fold in crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface.
- Place 1 level Tbsp. 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 hrs ahead. Cover with plastic and chill.)
- Bring large saucepan of water to boil. Add in gyoza in batches and cook till tender, about 3 min per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.
- Meanwhile Prepare Vinaigrette:Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat till hot. Add in tomatoes, snow peas and celery, stir just till heated through, 2 min. Add in chives. Divide mix among plates. Place ravioli atop vinaigrette.
