Pork Gyoza

by Nadia Kim

52 gyoza · about 1.1 kg · 4 servings

Filling

• 340 ggreen cabbage
• ≈ 2.5 gDiamond Crystal kosher salt
• ≈ 30 gscallions
• ≈ 38 gfresh shiitake mushrooms
• ≈ 2 gfresh ginger
• ≈ 6 ggarlic
• 225 gground pork
• ≈ 9.5 gsake
• ≈ 9 gtoasted sesame oil
• ≈ 11 gsoy sauce
• ≈ 0.3 gblack pepper

Filling and Folding

• ≈ 285 ground gyoza wrappers

Fry-Steaming

• ≈ 14 gneutral oil, per pan
• ≈ 4.5 gtoasted sesame oil, per pan

Dipping Sauce

• ≈ 64 gsoy sauce
• 60 gunseasoned rice vinegar
• ≈ 2.5 gla-yu (Japanese chili oil)