Napa Cabbage Gyoza with Miso Dipping Sauce

Ingredients

• 1½ lb Napa cabbage (½ medium head)
• 1 tsp Kosher salt (for salting thenapa cabbage)
• 2 oz Garlic chives
• 2 Green onions
• 1 lb Ground pork
• 1 tsp Grated ginger
• 1 clove Minced garlic
• 1 tbsp Sake
• 1 tbsp ORGANIC MISO 3 YEAR AGED
• 1 tbsp Soy sauce
• 1 tbsp Potato starch or cornstarch
• 1 tbsp Toasted sesame oil
• ¼ tsp Freshly ground black pepper
• 1–1½ Packages Gyoza wrappers (roughly 80 wrappers)
• 2 tbsp Potato starch or cornstarch (for dusting the baking sheet)
• 1 tbsp Neutral oil
• 4 tbsp Water
• ½ tbsp Toasted sesame oil
• 3 tbsp ORGANIC MISO 3 YEAR AGED
• 3 tbsp Soy sauce
• 3 tbsp Rice vinegar (unseasoned)
• 1 tbsp Sugar
• ½ tbsp La-yu (Japanese chili oil) (optional)