Ingredients
2 (3.5 oz.) tins smoked Salmon x Fly By Jing Chili Crisp
1 cup Napa cabbages, thinly sliced
1 tsp. kosher salt
3 scallions, thinly sliced
1 tbsp. freshly grated ginger
2 cloves garlic, minced
1 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tbsp. Fly By Jing chili crisp
1 egg
1 package of frozen, pre-made gyoza wrappers
Black Vinegar Chili Crisp Sauce
2 tbsp. Chinkiang black vinegar
1 tbsp. soy sauce
1 tsp. rice vinegar
1 tsp. Fly By Jing chili crisp
1 tsp. white sugar
Preparation
For the filling: In a small bowl, toss the cabbage and salt and allow to sit for 10-15 minutes. Drain the cabbage and squeeze in a paper towel or tea towel until no water drips out.
In a large bowl, combine drained smoked salmon, cabbage, scallions, ginger, garlic, soy sauce, rice vinegar, sesame oil, chili crisp, and egg. Mix until well combined, then set aside.
Prepare your workspace with thawed, pre-made gyoza wrappers (cover in a damp paper towel to prevent drying as you fill), the filling, and a small bowl of water for sealing the dumplings.
To assemble the dumplings: Place a tablespoon sized portion of filling in the center of the wrapper. With a spoon or your finger, brush water on the outer edge of half of the wrapper (in the shape of a C). Fold the wrapper in half around the filling, pressing firmly only in the center (leaving the outer edges open).
On the side of the wrapper facing away from you, make three crimp folds towards the center of the gyoza. When you reach the end, there should be a small loop-shaped opening left. Push the loop in on itself towards the center and press down firmly. Repeat these steps on the opposite side of the gyoza until it’s completely sealed, then continue this process on the reminder of the dumplings.
For the sauce: Whisk together Chinkiang vinegar, soy sauce, rice vinegar, and chili crisp. Add sugar and whisk thoroughly until it’s dissolved. Set aside.
To cook the dumplings, assemble a bamboo steamer with at least two tiers. Place a liner in each tier and arrange the gyoza evenly around the basket, making sure they do not touch. Steam for 8-10 minutes or until the gyoza are tender and the wrappers are slightly translucent.
Serve topped with sliced scallions and a side of the dipping sauce. Enjoy!
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