Hall of Fame - Takashi 18 W. Market Street, SLC, 801-519-9595

Salmon Gyoza with Ginger and Red Pepper Sauces Serves 4-6

Gyoza

4 Tbsp. vegetable oil 24 pot sticker skins

Filling

12 oz. boneless, skinless salmon filet, chopped very fine 8 stems of nira, (Chinese garlic-chives), finely chopped 3 tsp. finely diced ginger ¼ tsp. sea salt ¼ tsp. black pepper

Stir the filling ingredients until blended. Refrigerate mixture until well chilled. Place a gyoza skin on the palm of your hand. Scoop ½ oz. salmon mixture onto the center of the skin, leaving ¼ inch of the edge clean. Dip a finger of your other hand into cold water and rub it along the outer edge of half of the circle. Fold the circle in half, pressing the edges to seal. Pinch the outer seam to create a ruffled edge. Place on a cookie sheet covered with parchment paper. Repeat. Place in freezer for at least 1 hour or until ready to use.

Ginger Sauce

½ cup soy sauce ½ cup rice vinegar ¼ cup ponzu vinegar ¼ cup sugar ½ tsp. sesame oil ½ tsp. grated ginger ¼ tsp. grated garlic Whisk all ingredients together in a small bowl and set aside. Refrigerate sauce up to 1 week.

Red Pepper Sauce

4 roasted red peppers, peeled, seeded, and chopped ¼ cup fish stock, heated to a boil and then cooled 1 tsp. lemon juice 1 tsp. olive oil

Puree ingredients until smooth in a blender or food processor. Season.