INGREDIENTS
10 oz
ground pork (80% lean, 20% fat preferred)
1/2 cup
cabbage, finely chopped
1
stalk scallion, finely chopped
3
dried shiitake mushrooms or fresh shiitake mushrooms
1
pack gyoza wrapper
1 tbsp
oil
1/2 cup
water, for steaming
1/4 cup
water, for sealing
1 tbsp
cooking
sake
1 tsp
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mirin
1/2 tsp
salt
1 tsp
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soy sauce
1/2 tsp
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sesame oil
3 dashes
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white pepper
powder
4 tbsp
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ponzu
1 tsp
chili oil (optional)
1/2 tsp
white sesame seeds