Ingredients CardPork Gyoza26 gyoza · about 555 g Filling 170 ggreen cabbage, about a quarter of a large head, core removed≈ 1.5 gDiamond Crystal kosher salt≈ 15 gscallions, minced≈ 19 gfresh shiitake mushrooms, stems removed, minced≈ 1 gfresh ginger, finely grated, with its juice≈ 3 ggarlic, minced or pressed115 gground pork≈ 5 gsake≈ 4.5 gtoasted sesame oil≈ 5.5 gsoy sauce≈ 0.1 gblack pepper, freshly ground Filling and Folding ≈ 145 ground gyoza wrappers, about 1 package, kept under a damp towel≈ 30 gwater, for sealing18 gpotato starch or cornstarch, for dusting the tray Fry-Steaming ≈ 7 gneutral oil, per pan≈ 2.5 gtoasted sesame oil, per pan≈ 59 gwater, per pan Dipping Sauce ≈ 32 gsoy sauce30 gunseasoned rice vinegar≈ 1 gla-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)
