Ingredients CardPork Gyoza156 gyoza · about 3.3 kg Filling 1020 ggreen cabbage, about a quarter of a large head, core removed15 mlDiamond Crystal kosher salt6scallions, minced6fresh shiitake mushrooms, stems removed, minced15 mlfresh ginger, finely grated, with its juice6 clovesgarlic, minced or pressed680 gground pork30 mlsake30 mltoasted sesame oil30 mlsoy sauce2 mlblack pepper, freshly ground Filling and Folding 156round gyoza wrappers, about 1 package, kept under a damp towel30 mlwater, for sealing30 mlpotato starch or cornstarch, for dusting the tray Fry-Steaming 44 mlneutral oil, per pan15 mltoasted sesame oil, per pan59 mlwater, per pan Dipping Sauce 175 mlsoy sauce175 mlunseasoned rice vinegar7.5 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)
