1 pkg gyoza wrappers (52 sheets) (See Notes for homemade recipe)
1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for frying each batch of gyoza)
¼ cup water (for frying each batch of gyoza)
1 tsp sesame oil (roasted) (for frying each batch of gyoza)

Filling:
¾ lb ground pork (340 g)
5 oz cabbage (2-3 leaves, 140 g)
2 green onion/scallion (15 g or 0.5 oz)
2 shiitake mushrooms
1 clove garlic (minced)
1 inch ginger (2.5 cm) (fresh, grated)

Seasonings:
1 tsp sake
1 tsp sesame oil (roasted)
1 tsp soy sauce
¼ tsp kosher/sea salt (use half for table salt)
Freshly ground black pepper

Dipping Sauce:
1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp la-yu (Japanese chili oil) (optional)