Pork Gyoza

by Nadia Kim

156 gyoza · about 3.3 kg · 12 servings

Filling

• 2.25 lbgreen cabbage
• 1 tbspDiamond Crystal kosher salt
• 6scallions
• 6fresh shiitake mushrooms
• 1 tbspfresh ginger
• 6 clovesgarlic
• 1.5 lbground pork
• 2 tbspsake
• 2 tbsptoasted sesame oil
• 2 tbspsoy sauce
• ⅓ tspblack pepper

Filling and Folding

• 156round gyoza wrappers

Fry-Steaming

• 3 tbspneutral oil, per pan
• 1 tbsptoasted sesame oil, per pan

Dipping Sauce

• ¾ cupsoy sauce
• ¾ cupunseasoned rice vinegar
• 1 ½ tspla-yu (Japanese chili oil)