Ingredients CardPork Gyoza104 gyoza · about 2.2 kg Filling 680 ggreen cabbage, about a quarter of a large head, core removed10 mlDiamond Crystal kosher salt4scallions, minced4fresh shiitake mushrooms, stems removed, minced10 mlfresh ginger, finely grated, with its juice4 clovesgarlic, minced or pressed455 gground pork20 mlsake20 mltoasted sesame oil20 mlsoy sauce1 mlblack pepper, freshly ground Filling and Folding 104round gyoza wrappers, about 1 package, kept under a damp towel30 mlwater, for sealing30 mlpotato starch or cornstarch, for dusting the tray Fry-Steaming 30 mlneutral oil, per pan10 mltoasted sesame oil, per pan59 mlwater, per pan Dipping Sauce 120 mlsoy sauce120 mlunseasoned rice vinegar5 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)
