Ingredients CardPork Gyoza52 gyoza · about 1.1 kg Filling 340 ggreen cabbage, about a quarter of a large head, core removed≈ 2.5 gDiamond Crystal kosher salt≈ 30 gscallions, minced≈ 38 gfresh shiitake mushrooms, stems removed, minced≈ 2 gfresh ginger, finely grated, with its juice≈ 6 ggarlic, minced or pressed225 gground pork≈ 9.5 gsake≈ 9 gtoasted sesame oil≈ 11 gsoy sauce≈ 0.3 gblack pepper, freshly ground Filling and Folding ≈ 285 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 ≈ 14 gneutral oil, per pan≈ 4.5 gtoasted sesame oil, per pan≈ 59 gwater, per pan Dipping Sauce ≈ 64 gsoy sauce60 gunseasoned rice vinegar≈ 2.5 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)
