Ingredients CardPork Gyoza26 gyoza · about 555 g Filling 170 ggreen cabbage, about a quarter of a large head, core removed2.5 mlDiamond Crystal kosher salt1scallions, minced1fresh shiitake mushrooms, stems removed, minced2.5 mlfresh ginger, finely grated, with its juice1 clovegarlic, minced or pressed115 gground pork5 mlsake5 mltoasted sesame oil5 mlsoy sauce0.3 mlblack pepper, freshly ground Filling and Folding 26round gyoza wrappers, about 1 package, kept under a damp towel30 mlwater, for sealing30 mlpotato starch or cornstarch, for dusting the tray Fry-Steaming 7.5 mlneutral oil, per pan2.5 mltoasted sesame oil, per pan59 mlwater, per pan Dipping Sauce 30 mlsoy sauce30 mlunseasoned rice vinegar1 mlla-yu (Japanese chili oil) Safety: Cook pork filling through: the gyoza are done when the filling is firm and the juices run clear, 71°C in the centre. (The author)
