Chinese Vs. Japanese Dumplings Recipes | Chef Joshua Weissman

Ingredients

• Gyoza Wrappers
• 3/4 lb (340g) ground pork, ideally high fat content
• 2 green cabbage leaves, very finely chopped
• 3 green onions, thinly sliced and finely chopped
• 1 tsp (3g) toasted sesame oil
• 2 tsp (8g) mirin
• 1 Tbsp (14g) soy sauce
• 3/4 tsp (5g) fine sea salt
• 2 cloves garlic, grated
• 2-inch knob ginger, peeled & grated
• 1.5 Tbsp (13g) vegetable oil
• 1/4 cup (59g) water
• 3 Tbsp (35g) soy sauce
• 3 Tbsp (33g) rice vinegar
• 1/2 tsp (>1g) toasted sesame oil
• 4 dried shiitake mushrooms, soaked in boiling water
• 3/4 lb (340g) ground pork (Boston pork butt)
• 1/4 cup water (40g) chestnuts, finely chopped
• 3 green onions, finely chopped
• 2 tsp (10g) Shaoxing wine
• 1 tsp (5g) soy sauce
• 2 tsp (8g) granulated sugar
• 1 tsp (6g) fine sea salt
• 1/2 tsp (<1g) white pepper
• 1-inch ginger, grated
• 1/2 lb (227g) peeled and deveined shrimp, chopped into 1/3 inch cubes
• wonton egg wrappers
• 1/3 cup very finely diced carrots or flying fish roe (for garnish)
• 2 Tbsp (24g) Chinese chili oil
• 2 Tbsp (24g) Chinese black vinegar