Pork Gyoza

by Nadia Kim

104 gyoza · about 2.2 kg · 8 servings

Filling

• 680 ggreen cabbage
• 10 mlDiamond Crystal kosher salt
• 4scallions
• 4fresh shiitake mushrooms
• 10 mlfresh ginger
• 4 clovesgarlic
• 455 gground pork
• 20 mlsake
• 20 mltoasted sesame oil
• 20 mlsoy sauce
• 1 mlblack pepper

Filling and Folding

• 104round gyoza wrappers

Fry-Steaming

• 30 mlneutral oil, per pan
• 10 mltoasted sesame oil, per pan

Dipping Sauce

• 120 mlsoy sauce
• 120 mlunseasoned rice vinegar
• 5 mlla-yu (Japanese chili oil)