Step 1 of 7

In a bowl, add your salmon, scallions, black pepper, lemon zest and ricotta. Mix until well combined.

Step 2 of 7

Lay 12 gyoza skins on a flat surface and spoon 1 to 1 ½ tbsps of filling into the middle of each skin.

Step 3 of 7

Use your fingertips to wet the edges of the wrapper and cover with another skin.

Step 4 of 7

Crimp the edges with a fork to seal and create a ravioli-type pattern.

Step 5 of 7

Brush tops of gyozas with olive oil and lay them in the airfryer.

Step 6 of 7

Air Fry for 8-10 minutes – or bake in an oven at 180°C for 10-12 minutes.

Step 7 of 7

Garnish with lemon juice and scallions. Serve with chilli oil for an extra kick!