Pork Gyoza

by Nadia Kim

26 gyoza · about 555 g · 2 servings

Filling

• 170 ggreen cabbage
• ≈ 1.5 gDiamond Crystal kosher salt
• ≈ 15 gscallions
• ≈ 19 gfresh shiitake mushrooms
• ≈ 1 gfresh ginger
• ≈ 3 ggarlic
• 115 gground pork
• ≈ 5 gsake
• ≈ 4.5 gtoasted sesame oil
• ≈ 5.5 gsoy sauce
• ≈ 0.1 gblack pepper

Filling and Folding

• ≈ 145 ground gyoza wrappers

Fry-Steaming

• ≈ 7 gneutral oil, per pan
• ≈ 2.5 gtoasted sesame oil, per pan

Dipping Sauce

• ≈ 32 gsoy sauce
• 30 gunseasoned rice vinegar
• ≈ 1 gla-yu (Japanese chili oil)