Pork Gyoza

by Nadia Kim

104 gyoza · about 2.2 kg · 8 servings

Filling

• 1.5 lbgreen cabbage
• 2 tspDiamond Crystal kosher salt
• 4scallions
• 4fresh shiitake mushrooms
• 2 tspfresh ginger
• 4 clovesgarlic
• 1 lbground pork
• 1 ⅓ tbspsake
• 1 ⅓ tbsptoasted sesame oil
• 1 ⅓ tbspsoy sauce
• ¼ tspblack pepper

Filling and Folding

• 104round gyoza wrappers

Fry-Steaming

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

Dipping Sauce

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