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Sausage gyozas with empeltre olive cream, dried tomato and pepper jam

Recipe by Carlos Fuster


8 dumpling wafers

80 gr fresh sausage

20 gr cream cheese

Empeltre olive pâté with dried tomato from M de Molina


Pepper jam from M de Molina



Empeltre olive powder from M de Molina


1º Heat a little EVOO in a pan, on the other hand we crumble the sausage and chop it finely and sauté it in the pan and reserve.


2º Prepare in a bowl, mix the cream cheese with the olive pate to which we will add the sausage and stir until it is homogeneous.


3º On the wafer we brush a little pepper jam and add and add a small amount of the olive cream with sausage in the center and close by brushing the edges with water and close them in the shape of a gyoza.


4º In a wok or frying pan we put a little EVOO and mark on the base of the gyoza and when it is golden we add a little water and cover and let cook for a couple of minutes, we observe that they are cooked and plated in this case we have placed a tear of pepper jam and as a base the pâté itself sprinkle a little dehydrated olive and EVOO and enjoy.