Gyoza

1. Prepare the Cabbage

• Remove the core from the cabbage and finely slice. Place in a large mixing bowl. Add ½ Tbsp kosher salt and knead vigorously for 1 minute. Let sit for 10 minutes.
• Transfer the cabbage to the center of a clean dish towel. Gather the edges and twist the towel to squeeze out as much excess moisture as possible. Discard the liquid.

2. Cook the Beef

• Heat a large pan over medium-high heat until very hot. Brown the Chunk Pulled in four batches, setting aside each batch to cool to room temperature.

3. Prepare the Filling

• Combine the cooled Chunk Pulled with the cabbage, minced shiitake mushrooms, scallions, sugar, white pepper, garlic, ginger, and white miso. Mix well.

4. Form the Dumplings

• Place 2 tsp to 1 Tbsp of filling in the center of each gyoza wrapper. Moisten the edges of the wrapper with water.
• Fold the wrapper into a crescent shape, pleating the edge as you go, making sure to squeeze out any air.

5. Cook the Dumplings

• Heat 1 Tbsp of vegetable oil in a non-stick skillet over medium heat until shimmering. Add dumplings in a single layer and cook, swirling the pan, until evenly golden brown on the bottom, about 1 ½ minutes.
• Increase heat to medium-high, add ½ cup of water, and cover the pan tightly with a lid. Steam the dumplings for 3 minutes.

6. Make the Sauce and Serve

• Combine rice vinegar, soy sauce, and chili oil to make the dipping sauce. Serve the gyoza with finely chopped cabbage and sliced scallions.