Pork Gyoza

by Nadia Kim

52 gyoza · about 1.1 kg · 4 servings

Filling

• 340 ggreen cabbage
• 5 mlDiamond Crystal kosher salt
• 2scallions
• 2fresh shiitake mushrooms
• 5 mlfresh ginger
• 2 clovesgarlic
• 225 gground pork
• 10 mlsake
• 10 mltoasted sesame oil
• 10 mlsoy sauce
• 0.6 mlblack pepper

Filling and Folding

• 52round gyoza wrappers

Fry-Steaming

• 15 mlneutral oil, per pan
• 5 mltoasted sesame oil, per pan

Dipping Sauce

• 59 mlsoy sauce
• 59 mlunseasoned rice vinegar
• 2.5 mlla-yu (Japanese chili oil)