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Great for a cocktail
party...
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24 gyoza |
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skins |
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Four
1-ounce |
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slices
cold-smoked salmon |
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½ cup |
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(4 ounces)
Neufchatel cheese |
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2 Tbs |
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finely
chopped red onion |
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1 Tbs |
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capers |
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1 tsp |
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chopped
fresh dill |
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½ tsp |
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grated lemon
peel |
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48 ½-inch |
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chive pieces |
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1 |
Preheat oven to
400°F. |
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2 |
Arrange wrappers in
a single layer on 2 baking sheets. Lightly coat wrappers
with cooking spray. Bake 6 minutes or until crisp; cool. |
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3 |
Cut each salmon
slice into 6 equal portions. Combine cheese and next 4
ingredients (through rind), stirring well. Spread 1
teaspoon cheese mixture on each wrapper; top each with 1
salmon piece. Garnish each with 2 chive pieces. |
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Servings: 12 |
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Yield: 2 pizzas per
person |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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83.19 |
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Calories From Fat (31%) |
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25.89 |
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% Daily Value |
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Total Fat
2.88g |
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4% |
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Saturated Fat 1.53g |
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8% |
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Cholesterol
10.80mg |
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4% |
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Sodium
339.55mg |
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14% |
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Potassium
43.18mg |
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1% |
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Carbohydrates
9.75g |
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3% |
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Dietary Fiber 0.37g |
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1% |
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Sugar 0.02g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
9.39g |
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Protein
4.30g |
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9% |
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Cooking Tips |
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*Gyoza skins are basically
Japanese won tons. You should be able to find them in the
refrigerated section of your supermarket. If you have a
difficult time locating them, substitute round won ton wrappers. |
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Recipe Source |
| Cooking
Light |
