Pork and Shiitake Gyoza

Ingredients

• 10 oz (280g) ground pork (80% lean, 20% fat preferred)
• 1/2 cup cabbage (finely chopped)
• 1 stalk scallion (finely chopped)
• 3-4 dried shiitake mushrooms (or fresh shiitake mushrooms)
• 1 pack gyoza wrapper
• 1 tablespoon oil
• 1/2 cup water (for steaming)
• 1/4 cup water (for sealing)
• 1 tablespoon cooking sake
• 1 teaspoon mirin
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 3 dashes white pepper powder
• 4 tablespoons ponzu
• 1 teaspoon chili oil (optional)
• 1/2 teaspoon white sesame seeds

Steps

1. 1

   In a small bowl, soak the dried shiitake mushrooms in warm water until they soften. Squeeze out the excess water, discard the stems, and cut the mushrooms into very small pieces. If using fresh shiitake, simply discard the stems and dice them finely.

2. 2

   Mix the Dipping Sauce ingredients in a small dish and set aside.

3. 3

   Add the chopped cabbage, scallions, and mushrooms to the pork and stir to combine. Then, add all the Seasoning ingredients and mix well.

4. 4

   Place a gyoza wrapper in your palm and add 1 teaspoon of filling in the center of the wrapper. Lightly dab your index finger into the 1/4 cup of water and run it around the outer edge of the wrapper. Pleat and fold the wrapper, starting from one end and working to the other end, ensuring that the gyoza is sealed tightly. Repeat this process until all the filling is used up.

5. 5

   Use a flat-bottomed pan to pan-fry the gyoza over medium heat. Add 1 tablespoon of oil to the pan, then place all the gyoza in the pan and cover with a lid. Pan-fry the gyoza for 5 minutes, or until the bottoms are browned. Add 1/2 cup of water to the pan and immediately turn the heat to high. Cover the pan to steam and cook the gyoza for another 3-4 minutes, or until the water has evaporated. Reduce the heat to low and pan-fry the gyoza for an additional minute to crisp up the bottoms. Transfer the gyoza to a plate and serve immediately with the dipping sauce.