Ingredients CardPork Gyoza156 gyoza · about 3.3 kg Filling 1020 ggreen cabbage, about a quarter of a large head, core removed≈ 8 gDiamond Crystal kosher salt≈ 90 gscallions, minced≈ 115 gfresh shiitake mushrooms, stems removed, minced≈ 6 gfresh ginger, finely grated, with its juice≈ 18 ggarlic, minced or pressed680 gground pork≈ 29 gsake≈ 27 gtoasted sesame oil≈ 32 gsoy sauce≈ 0.9 gblack pepper, freshly ground Filling and Folding ≈ 860 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 ≈ 41 gneutral oil, per pan≈ 14 gtoasted sesame oil, per pan≈ 59 gwater, per pan Dipping Sauce ≈ 190 gsoy sauce180 gunseasoned rice vinegar≈ 7 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)
