Ingredients CardPork Gyoza52 gyoza · about 1.1 kg Filling 12 ozgreen cabbage, about a quarter of a large head, core removed1 tspDiamond Crystal kosher salt2scallions, minced2fresh shiitake mushrooms, stems removed, minced1 tspfresh ginger, finely grated, with its juice2 clovesgarlic, minced or pressed8 ozground pork2 tspsake2 tsptoasted sesame oil2 tspsoy sauce⅛ tspblack pepper, freshly ground Filling and Folding 52round gyoza wrappers, about 1 package, kept under a damp towel2 tbspwater, for sealing2 tbsppotato starch or cornstarch, for dusting the tray Fry-Steaming 1 tbspneutral oil, per pan1 tsptoasted sesame oil, per pan¼ cupwater, per pan Dipping Sauce ¼ cupsoy sauce¼ cupunseasoned rice vinegar½ 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)
