These pork gyoza are juicy, savory, and perfectly pan-fried with that golden-brown crispy bottom that makes them irresistible. The filling is a flavor bomb: tender pork, earthy shiitake, fresh scallions, and finely chopped cabbage, all seasoned with soy, sake, ginger, and garlic. They’re fun to fold, satisfying to steam-fry, and the kind of snack that disappears in seconds in our home. Serve them hot with chili mayo for dipping. 🥟 INGREDIENTS (Makes ~33 gyoza) For the filling: • 1 pack gyoza wrappers • 250g ground pork • 150g pointed cabbage, finely chopped • 4 medium shiitake mushrooms, finely chopped • 2 scallions, finely chopped • 2 cloves garlic, minced • 1 tsp grated fresh ginger • 2 tsp sake • 1 tbsp light soy sauce • 1 tsp black pepper For cooking: • 1 tbsp olive oil (for initial fry) • 4 tbsp water (for steaming, add 1 tbsp more if too dry) • 1 tbsp olive oil (for crisping at the end) Optional chili mayo dipping sauce: • 1 egg yolk • ½ tsp Dijon mustard • pinch of salt • pinch of black pepper • a few drops of lemon juice • 30-40ml avocado oil (per yolk, added gradually) • 1-2 tsp sriracha Instructions for homemade chili mayo: 1. In a small bowl, whisk the egg yolk with a fork (no mixer) 2. Add Dijon mustard, salt, pepper, and a small squeeze of lemon juice. Mix well. 3. Start adding the avocado oil very slowly: just a few drops at first, while whisking constantly. 4. Keep drizzling in the oil gradually over about 3 minutes, whisking the whole time, until the mayo thickens and emulsifies. 5. Taste and adjust with extra lemon or mustard if needed, then stir in the sriracha for heat.