Typically lightly pan-fried, this crispy Nikkei version of gyoza is deep-fried and topped with nori and bonito flakes. (Photo: Marco Torres Photography)
1 1/2 cups green cabbage, finely chopped
1 teaspoon salt, divided
1 pound ground pork, minced (the fattier the better)
1 cup green onion, finely chopped
1 garlic clove, crushed
1 teaspoon ginger, grated
1 teaspoon sesame oil
1 tablespoon cornstarch
2 teaspoons soy sauce
40–45 round wonton (gyoza) wrappers
Canola oil for frying
Combine cabbage and 1/2 teaspoon of salt in a small bowl, then wash and set aside for 20 minutes to allow the cabbage to wilt slightly. Place the remaining filling ingredients in a separate bowl. Squeeze out any excess water from the cabbage and add to the bowl. Use your hands to mix the filling.
Sprinkle a teaspoon of cornstarch on a baking tray. Place one gyoza wrapper in your palm. Dip your finger in water and run it around the edge of half the gyoza wrapper to seal. Place one tablespoon of the filling on the wrapper. Fold the wrapper over. Using your right hand, create four pleats, assisted by your left hand and thumb. Press to seal and place on the tray. Repeat with the remaining wrappers until you use up all the filling.
Heat the oil in a large wok or Dutch oven to 350°F (175°C) as registered on an instant-read thermometer. Add six or so dumplings and cook, agitating occasionally with a wire mesh spider, until golden brown and crisp, about three to four minutes. Drain on paper towels and repeat. Serve the fried gyoza with Japanese mayonnaise and tonkatsu sauce. At Pacha Nikkei, the dish is garnished with nori and bonito flakes. Makes 4 to 6 servings.