Pork Gyoza

by Nadia Kim

52 gyoza · about 1.1 kg · 4 servings

Filling

• 0.75 lbgreen cabbage
• 1 tspDiamond Crystal kosher salt
• 2scallions
• 2fresh shiitake mushrooms
• 1 tspfresh ginger
• 2 clovesgarlic
• 0.5 lbground pork
• 2 tspsake
• 2 tsptoasted sesame oil
• 2 tspsoy sauce
• ⅛ tspblack pepper

Filling and Folding

• 52round gyoza wrappers

Fry-Steaming

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

Dipping Sauce

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