Ingredients CardPork Gyoza156 gyoza · about 3.3 kg Filling 2.25 lbgreen cabbage, about a quarter of a large head, core removed1 tbspDiamond Crystal kosher salt6scallions, minced6fresh shiitake mushrooms, stems removed, minced1 tbspfresh ginger, finely grated, with its juice6 clovesgarlic, minced or pressed1.5 lbground pork2 tbspsake2 tbsptoasted sesame oil2 tbspsoy 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 pan1 tbsptoasted sesame oil, per pan¼ cupwater, per pan Dipping Sauce ¾ cupsoy sauce¾ cupunseasoned 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)
