Name: Pork Gyoza
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 50 dumplings
Ingredients: 8 ounces cabbage; 1 1/2 teaspoons salt, plus more for sprinkling; 8 ounces ground pork; 3 tablespoons soy sauce; 2 tablespoons sake; 2 teaspoons finely chopped garlic; 2 teaspoons ground ginger; 2 teaspoons sugar; 2 ounces lard; 1/2 teaspoon black pepper; 50 gyoza wrappers; Oil, for cooking; Sesame oil, for drizzling; 1 cup soy sauce; 1/4 cup lemon juice; 1/4 cup orange juice; 1/4 cup yuzu juice; 1/4 cup rice vinegar

Directions

For the dumplings: Finely chop the cabbage and lightly sprinkle with salt. Set aside for 15 minutes to soften.
In a large bowl, add the ground pork, soy, sake, garlic, ginger, sugar, lard, salt and pepper.
Rinse the cabbage, then squeeze the water out and dry with clean kitchen towels. Add the cabbage to the mixture. Mix until well incorporated.
Scoop 1 tablespoon mixture onto a wrapper. Wet the surrounding area with water, then close and press to make a half-moon. Repeat with the remaining filling and wrappers.
For the sauce: In a mixing bowl, mix the soy sauce, lemon juice, orange juice, yuzu juice and rice vinegar well and store in the refrigerator.
Heat a pan on medium-high heat with a tablespoon of oil. Add the dumplings. Pour 2 ounces water in the pan and cover for 5 minutes. The water should mostly evaporate.
Drizzle sesame oil around the pan. Fry until golden brown.
Invert the pan carefully onto a cutting board, then transfer to a plate. Serve with the ponzu sauce.