Ingredients CardPork Gyoza26 gyoza · about 555 g Filling 6 ozgreen cabbage, about a quarter of a large head, core removed½ tspDiamond Crystal kosher salt1scallions, minced1fresh shiitake mushrooms, stems removed, minced½ tspfresh ginger, finely grated, with its juice1 clovegarlic, minced or pressed4 ozground pork1 tspsake1 tsptoasted sesame oil1 tspsoy sauce⅛ tspblack pepper, freshly ground Filling and Folding 26round gyoza wrappers, about 1 package, kept under a damp towel2 tbspwater, for sealing2 tbsppotato starch or cornstarch, for dusting the tray Fry-Steaming 1 ½ tspneutral oil, per pan½ tsptoasted sesame oil, per pan¼ cupwater, per pan Dipping Sauce 2 tbspsoy sauce2 tbspunseasoned rice vinegar¼ tspla-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)
