Pork Gyoza

by Nadia Kim

26 gyoza · about 555 g · 2 servings

Filling

• 6 ozgreen cabbage
• ½ tspDiamond Crystal kosher salt
• 1scallions
• 1fresh shiitake mushrooms
• ½ tspfresh ginger
• 1 clovegarlic
• 4 ozground pork
• 1 tspsake
• 1 tsptoasted sesame oil
• 1 tspsoy sauce
• ⅛ tspblack pepper

Filling and Folding

• 26round gyoza wrappers

Fry-Steaming

• 1 ½ tspneutral oil, per pan
• ½ tsptoasted sesame oil, per pan

Dipping Sauce

• 2 tbspsoy sauce
• 2 tbspunseasoned rice vinegar
• ¼ tspla-yu (Japanese chili oil)