24 gyoza skins
4 (1-ounce) slices cold-smoked salmon
1/2 cup (4 ounces) Neufchâtel cheese
2 tablespoons finely chopped red onion
1 tablespoon capers
1 teaspoon chopped fresh dill
1/2 teaspoon grated lemon rind
48 (1/2-inch) chive pieces
Preheat oven to 400°.
Arrange wrappers in a single layer on 2 baking sheets. Lightly coat wrappers with cooking spray. Bake at 400° for 6 minutes or until crisp; cool.
Cut each salmon slice into 6 equal portions. Combine cheese and next 4 ingredients (through rind), stirring well. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece. Garnish each with 2 chive pieces.