Ingredients CardPork Gyoza156 gyoza · about 3.3 kg Filling 2.25 lbgreen cabbage, about a quarter of a large head, core removed3 tspDiamond Crystal kosher salt6scallions, minced6fresh shiitake mushrooms, stems removed, minced3 tspfresh ginger, finely grated, with its juice6 clovesgarlic, minced or pressed1.5 lbground pork6 tspsake6 tsptoasted sesame oil6 tspsoy sauce⅓ tspblack pepper, freshly ground Filling and Folding 156round gyoza wrappers, about 1 package, kept under a damp towel2 tbspwater, for sealing2 tbsppotato starch or cornstarch, for dusting the tray Fry-Steaming 3 tbspneutral oil, per pan3 tsptoasted sesame oil, per pan4 tbspwater, per pan Dipping Sauce 12 tbspsoy sauce12 tbspunseasoned rice vinegar1 ½ 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)
