INGREDIENTS
12 oz
peeled and deveined shrimp, cut into small pieces
1/2 tsp
grated ginger, optional
1/2 cup
shredded cabbage
1 tbsp
chopped scallion
1 tsp
Japanese cooking sake
1 tsp
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mirin
1/2 tsp
salt
1 tsp
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sesame oil
20
gyoza wrappers
1 tbsp
oil, for pan-frying
1/2 cup
water
Ponzu sauce, for dipping
White sesame, for garnishing