Won Ton Cups with Hot-Smoked Salmon and Avocado

Photo by Leo Gong
Ingredients
- 2 teaspoons grated fresh ginger
- 2 teaspoons grated fresh ginger
- ½ cup finely sliced green onions, including tops
- ¼ cup finely chopped fresh cilantro
- ½ teaspoon kosher salt
- 24 square won ton or shumai (dumpling) wrappers
- 2 tablespoons unsalted butter, melted
- + 13 more ingredients
-
- 1 small avocado, finely diced
- ½ teaspoon kosher salt
- 4 ounces hot-smoked salmon (see Notes), flaked into small pieces
- ½ cup finely sliced green onions, including tops
- ¼ cup finely chopped fresh cilantro
- 2 teaspoons white sesame seeds
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lime juice
- 24 square won ton or shumai (dumpling) wrappers
- 2 teaspoons white sesame seeds
- 1 tablespoon lime juice
- 4 ounces hot-smoked salmon (see Notes), flaked into small pieces
- 1 small avocado, finely diced
1. Preheat oven to 350°. Lay 12 won ton wrappers flat and, using about half the butter, brush both sides. Press into mini muffin cups (2 tbsp. size), pleating each to form a small cup. Sprinkle wrappers with half the sesame seeds. Bake until golden brown (watching carefully; they can burn easily)...
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