Sonoko Sakais Gyoza

Ingredients

• For the Pork Filling
• about 4 cups (12 oz/340 g) Napa cabbage, finely chopped
• 2 teaspoons sea salt
• 1 pound (455 grams) ground pork (preferably pork shoulder)
• 2 cloves garlic, grated
• 1 cup (3 oz/90 g) garlic chives, finely minced, or scallions, finely minced
• 2 tablespoons finely grated ginger
• 1/2 cup (120 ml) chicken broth or Kombu Dashi (see note)
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 2 teaspoons toasted sesame oil
• Freshly ground black pepper
• For the Wrappers
• 1 10-ounce (284 g) package gyoza skins (about 60 wrappers)
• 2 tablespoons tablespoons toasted sesame oil, plus an additional 1 teaspoon for extra-crispy gyoza
• For the Table
• La- yu (Spicy Chile Oil; see headnote)
• Kurozu (amber rice vinegar) or lemon wedges
• Soy sauce
• Rice vinegar

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