WF Dumpling Pastry 180g

For The Gyoza Fillings

3/4 lb ground porK
5 oz cabbage (2-3 leaves) 
2 green onion/scallion (0.5 oz, 15 g
2 shiitake mushrooms  
1 clove garlic (minced)  
1 knob ginger (1", 2.5 cm: grated)

For The Gyoza Filling Seasonings

1 tsp sake (It's to remove the unwanted smell of the meat; you can skip if you don't consume alcohol)

1 tsp roasted sesame oil  
1 tsp soy sauce   
1/4 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)  
1/8 tsp freshly ground black pepper

For Dipping Sauce

1 Tbsp rice vinegar
1 Tbsp soy sauce 
1/8 tsp La-Yu (Japanese Chilli Oil)
Optional for spicy kick

Gather all the ingredients. Tip: After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they won't dry out.

To Make Gyoza Filling

1.  Optional step: As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. You can blanch or microwave them for a minute or two. You can also sprinkle salt to dehydrate the cabbage and squeeze the water out. Or you can skip the entire process altogether.  
2.  Remove the core of the cabbage leaves and cut into very small pieces.  
3.  Cut green onions and shiitake mushrooms into small pieces.  
4.  Combine the ground meat, cabbage, green onion, and shiitake mushrooms in a large bowl.  
5.  Add minced garlic and grated ginger to the bowl.  6.  Add the seasonings (1 tsp sesame oil, 1 tsp soy sauce, ¼ tsp kosher salt, 1 tsp sake, and ⅛ tsp freshly ground black pepper).  
7.  Mix well and knead the mixture with hand until it becomes pale in color and sticky.

Folding Method 2 (Toward One Side)

1.   Fold the wrapper in half over the filling.
2.  Using your left thumb and index finger, start  making a pleat about once every ¼ inch on the top part of the wrapper.  
3.  Once you make each pleat, press it down with your right thumb and make pleats toward the left side.  
4.  Continue all the way till there is no more top wrapper to pleat.  
5.  Press the pleats and shape the gyoza.