So, the idea of gyoza wrapper “crisps” was intriguing, though not exactly right for our lobster dinner. Instead we made hors d’oevres of little baked cups filled with a dab of crème fraîche, a dollop of caviar, and a sprig of dill.
To make the cups, lightly oil both sides of 12 gyoza or won ton wrappers (we used won ton) and press one into each cup of a mini-muffin pan. Bake at 425 for 7-10 minutes – until toasted. Once cooled, spoon in some crème fraîche. If you can’t buy crème fraîche, just mix 1 cup sour cream and 1/3 cup heavy cream together, thanks for the tip, Monseigneur Pépin. Top the crème fraîche with caviar (or salmon roe, as we did), then dress with a sprig of dill.
After nibbling a few tasty treats, we realized something was missing. Aha! The pièce de résistance, lemon zest, added exactly the right zing.