June 18, 2019
Stella Star Ingredient: Gyoza Wrapper
24 gyoza wrappers
⅔ cups whole milk
1 tablespoon parmesan cheese
1 ounce smoked salmon
2 cups baby spinach
3 cherry tomatoes, sliced in half
1/4 yellow onion, minced
Grease muffin tins with butter. Cut smoked salmon into bite-sized pieces. Blanch and drain the spinach.
Arrange four gyoza wrappers into each muffin tin. Place a small sheet of parchment paper inside the gyoza wrapper cups. Fill each with pie weights and bake for 15 minutes at 355 degrees F
In a bowl, combine eggs, milk, parmesan cheese, salt and pepper and mix well.
Once the gyoza wrapper cups are done, take out the weights and parchment paper. Fill the cups with egg mixture.
Bake for 20 minutes until eggs are set.