Ingredients CardPork Gyoza104 gyoza · about 2.2 kg Filling 1.5 lbgreen cabbage, about a quarter of a large head, core removed2 tspDiamond Crystal kosher salt4scallions, minced4fresh shiitake mushrooms, stems removed, minced2 tspfresh ginger, finely grated, with its juice4 clovesgarlic, minced or pressed1 lbground pork4 tspsake4 tsptoasted sesame oil4 tspsoy sauce¼ tspblack pepper, freshly ground Filling and Folding 104round gyoza wrappers, about 1 package, kept under a damp towel2 tbspwater, for sealing2 tbsppotato starch or cornstarch, for dusting the tray Fry-Steaming 2 tbspneutral oil, per pan2 tsptoasted sesame oil, per pan4 tbspwater, per pan Dipping Sauce 8 tbspsoy sauce8 tbspunseasoned rice vinegar1 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)
