This week on "Dear Test Kitchen," cookbook author Sonoko Sakai joins Josh to make gyoza. Watch as Sonoko and Josh make a juicy, flavorful pork-cabbage filling, demonstrate how to fold and pleat the gyoza, make a quick sauce for the gyoza, and then pan-fry them to perfection. GET THE RECIPE ►► https://f52.co/2SCEvry

INGREDIENTS
For the Pork Filling:
about 4 cups (12 oz/340 g) Napa cabbage, finely chopped
2 teaspoons sea salt
1 pound (455 grams) ground pork (preferably pork shoulder)
2 cloves garlic, grated
1 cup (3 oz/90 g) garlic chives, finely minced, or scallions, finely minced
2 tablespoons finely grated ginger
1/2 cup (120 ml) chicken broth or Kombu Dashi (see note)
1 tablespoon soy sauce
1 tablespoon sake
2 teaspoons toasted sesame oil
Freshly ground black pepper

For the Wrappers:
1 10-ounce (284 g) package gyoza skins (about 60 wrappers)
2 tablespoons tablespoons toasted sesame oil, plus an additional 1 teaspoon for extra-crispy gyoza

For the Table:
La- yu (Spicy Chile Oil; see headnote)
Kurozu (amber rice vinegar) or lemon wedges
Soy sauce
Rice vinegar

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