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 pork1 ⅓ tbspsake1 ⅓ tbsptoasted sesame oil1 ⅓ tbspsoy 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 pan¼ cupwater, per pan Dipping Sauce ½ cupsoy sauce½ cupunseasoned 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)
