Gyoza | Recipe Cart | Recipe Cart

Ingredients

• 1 pkg gyoza wrappers ((52 sheets) (or use my homemade recipe))
• 1 Tbsp neutral-flavored oil (vegetable, canola, etc) ((for frying each batch of gyoza))
• ¼ cup water ((for frying each batch of gyoza))
• 1 tsp sesame oil (roasted) ((for frying each batch of gyoza))
• ¾ lb ground pork ((340 g))
• 5 oz cabbage ((2-3 leaves, 140 g))
• 2 green onion/scallion ((15 g or 0.5 oz))
• 2 shiitake mushrooms
• 1 clove garlic ((minced))
• 1 inch ginger ((2.5 cm) (fresh, grated))
• 1 tsp sake ((It's to remove the unwanted smell of the meat; you can skip if you don't consume alcohol))
• 1 tsp sesame oil (roasted)
• 1 tsp soy sauce
• ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce
• ⅛ tsp la-yu (Japanese chili oil) ((optional))