Napa Cabbage Gyoza with Miso Dipping Sauce

Bahan-bahan (80 porsi)

• 1½ lb napa cabbage ((½ medium head))
• 1 tsp Diamond Crystal kosher salt ((for salting the napa cabbage))
• 1 lb ground pork
• 2 oz garlic chives (Chinese chives or Nira) ((roughly the same amount as 4 green onions))
• 2 g reen onions/scallions
• 1 tsp ginger ((grated, with juice; from a 1-inch, 2.5-cm knob))
• 1 clove garlic ((large))
• 1 Tbsp sake ((to remove the pork‘s gamey taste; optional))
• 1 Tbsp miso
• 1 Tbsp soy sauce
• 1 Tbsp potato starch or cornstarch
• 1 Tbsp toasted sesame oil
• ¼ tsp freshly ground black pepper
• 1½ package s gyoza wrappers
• 2 Tbsp potato starch or cornstarch ((for dusting the baking sheet))
• 1 Tbsp neutral oil
• 4 Tbsp water
• 1 tsp toasted sesame oil
• 3 Tbsp miso
• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar (unseasoned)
• 1 Tbsp sugar
• ½ Tbsp la-yu (Japanese chili oil)