Pork Gyoza

by Nadia Kim

156 gyoza · about 3.3 kg · 12 servings

Filling

• 2.25 lbgreen cabbage
• 3 tspDiamond Crystal kosher salt
• 6scallions
• 6fresh shiitake mushrooms
• 3 tspfresh ginger
• 6 clovesgarlic
• 1.5 lbground pork
• 6 tspsake
• 6 tsptoasted sesame oil
• 6 tspsoy sauce
• ⅓ tspblack pepper

Filling and Folding

• 156round gyoza wrappers

Fry-Steaming

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

Dipping Sauce

• 12 tbspsoy sauce
• 12 tbspunseasoned rice vinegar
• 1 ½ tspla-yu (Japanese chili oil)