Pork Gyoza

by Nadia Kim

104 gyoza · about 2.2 kg · 8 servings

Filling

• 680 ggreen cabbage
• ≈ 5.5 gDiamond Crystal kosher salt
• ≈ 60 gscallions
• ≈ 76 gfresh shiitake mushrooms
• ≈ 4 gfresh ginger
• ≈ 12 ggarlic
• 455 gground pork
• ≈ 19 gsake
• ≈ 18 gtoasted sesame oil
• ≈ 21 gsoy sauce
• ≈ 0.6 gblack pepper

Filling and Folding

• ≈ 570 ground gyoza wrappers

Fry-Steaming

• ≈ 27 gneutral oil, per pan
• ≈ 9 gtoasted sesame oil, per pan

Dipping Sauce

• ≈ 130 gsoy sauce
• 120 gunseasoned rice vinegar
• ≈ 4.5 gla-yu (Japanese chili oil)