Pork Gyoza

by Nadia Kim

52 gyoza · about 1.1 kg · 4 servings

Filling

• 12 ozgreen cabbage
• 1 tspDiamond Crystal kosher salt
• 2scallions
• 2fresh shiitake mushrooms
• 1 tspfresh ginger
• 2 clovesgarlic
• 8 ozground pork
• 2 tspsake
• 2 tsptoasted sesame oil
• 2 tspsoy sauce
• ⅛ tspblack pepper

Filling and Folding

• 52round gyoza wrappers

Fry-Steaming

• 1 tbspneutral oil, per pan
• 1 tsptoasted sesame oil, per pan

Dipping Sauce

• ¼ cupsoy sauce
• ¼ cupunseasoned rice vinegar
• ½ tspla-yu (Japanese chili oil)