If you like Japanese food, you have to try these Gyozas of Iberian pate with Pedro Ximénez by Pilar Odette, you won't stop licking your fingers!

And don't worry, because believe it or not, the elaboration is easier than it seems.

First, write down all the ingredients we will need:

• Onion
• Leek
• Chinese cabbage
• Pate
• Garlic
• Ginger
• Soy sauce
• Salt
• Cornstarch
• Sesame oil
• Rice vinegar
• Broth
• Iberitos Iberian pâté with Pedro Ximénez.
• Gyoza dough

Once we have all the ingredients, we move on to the preparation, let's see how to make them! The steps to follow are as follows:

1º) Chop the onion, leek and Chinese cabbage into small pieces.

2º) In a bowl put the iberitos Iberian pâté with Pedro Ximénez, garlic, ginger, soy sauce, salt, cornstarch, sesame oil and mix everything very well until it is well integrated.

3º) Add the leek, the onion and the Chinese cabbage that we chopped previously, and mix it all again.

When the mixture is ready, cover it with plastic wrap and leave it in the refrigerator for about 30 minutes.

4º) Once the mixture has rested, take the gyoza dough and place a spoonful of the filling in the center.

To close it, wet the outside of the dough with your fingers, fold it in half and close it with your fingers, starting from the middle, making 3 folds for each one. And to finish, we press a little the folds so that they do not open and we put them in a plate, covering them with a wet cloth so that they do not dry.

5º) Finally, cook the gyozas in a steamer (if you have one) or in a frying pan with a little oil.

If you make them in a frying pan, when they are toasted on the bottom, add a dash of sesame oil and add water to cover the whole bottom along with a teaspoon of cornstarch.

Cover the pan and let it cook until the water evaporates, it will take about 10 minutes.

Once the water has evaporated from the pan, the gyozas will be toasted and crispy on the base and well cooked, but softer on top, perfect to accompany them with the sauce that I indicate below: soybean oil, rice vinegar, broth and sesame oil.

You won't be able to stop licking your fingers with this recipe!

If you try to make it, don't forget to mention us on our social networks 😉.