- 300 grammes of Iberian pig’s cheeks
- 200 ml red wine
- 1 medium sized onion
- 2 teeth of garlic
- Half a leek
- 200 grammes of meat stock
- Salt, pepper, soy sauce and aromatic herbs
- Finely chopped chives
- 20 sheets of gyoza pasta
Cook the pig’s cheeks with the vegetables, the wine and the meat stock in the traditional manner. When they are cold, chop them and use them to fill the gyoza pasta.
Steam the gyozas filled with pig’s cheeks for four minutes and seal in a hot frying pan.
To serve, in a bowl, drizzle some soy sauce, put the gyozas in it and garnish with chives.