Pork Gyoza

by Nadia Kim

156 gyoza · about 3.3 kg · 12 servings

Filling

• 1020 ggreen cabbage
• ≈ 8 gDiamond Crystal kosher salt
• ≈ 90 gscallions
• ≈ 115 gfresh shiitake mushrooms
• ≈ 6 gfresh ginger
• ≈ 18 ggarlic
• 680 gground pork
• ≈ 29 gsake
• ≈ 27 gtoasted sesame oil
• ≈ 32 gsoy sauce
• ≈ 0.9 gblack pepper

Filling and Folding

• ≈ 860 ground gyoza wrappers

Fry-Steaming

• ≈ 41 gneutral oil, per pan
• ≈ 14 gtoasted sesame oil, per pan

Dipping Sauce

• ≈ 190 gsoy sauce
• 180 gunseasoned rice vinegar
• ≈ 7 gla-yu (Japanese chili oil)