Ingredients CardPork Gyoza104 gyoza · about 2.2 kg Filling 680 ggreen cabbage, about a quarter of a large head, core removed≈ 5.5 gDiamond Crystal kosher salt≈ 60 gscallions, minced≈ 76 gfresh shiitake mushrooms, stems removed, minced≈ 4 gfresh ginger, finely grated, with its juice≈ 12 ggarlic, minced or pressed455 gground pork≈ 19 gsake≈ 18 gtoasted sesame oil≈ 21 gsoy sauce≈ 0.6 gblack pepper, freshly ground Filling and Folding ≈ 570 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 ≈ 27 gneutral oil, per pan≈ 9 gtoasted sesame oil, per pan≈ 59 gwater, per pan Dipping Sauce ≈ 130 gsoy sauce120 gunseasoned rice vinegar≈ 4.5 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)
