Gyoza

• 40 Gyoza wrappers
• 1½ tbsp vegetable oil for frying each batch of gyoza
• ¼ cup water for frying each batch of gyoza
• 1 tbsp sesame oil for frying each batch of gyoza

Filling

• 290 gms – 10 oz. ground pork
• 140 gms – 2-3 cabbage leaves
• 1 or 2 green onion/scallion
• 2 Shiitake mushrooms
• 1 clove garlic minced
• 1 tsp ginger grated

Seasoning

• ½ tbsp sake
• ½ tbsp sesame oil
• 1 tsp soy sauce
• ¼ tsp salt
• freshly ground black pepper

Dipping Sauce

• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• ⅛ tsp La-Yu Japanese chili oil, or chilly flakes to taste (optional)