Pork Gyoza

by Nadia Kim

26 gyoza · about 555 g · 2 servings

Filling

• 170 ggreen cabbage
• 2.5 mlDiamond Crystal kosher salt
• 1scallions
• 1fresh shiitake mushrooms
• 2.5 mlfresh ginger
• 1 clovegarlic
• 115 gground pork
• 5 mlsake
• 5 mltoasted sesame oil
• 5 mlsoy sauce
• 0.3 mlblack pepper

Filling and Folding

• 26round gyoza wrappers

Fry-Steaming

• 7.5 mlneutral oil, per pan
• 2.5 mltoasted sesame oil, per pan

Dipping Sauce

• 30 mlsoy sauce
• 30 mlunseasoned rice vinegar
• 1 mlla-yu (Japanese chili oil)