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/2SCEvryINGREDIENTSFor the Pork Filling:about 4 cups (12 oz/340 g) Napa cabbage, finely chopped2 teaspoons sea salt1 pound (455 grams) ground pork (preferably pork shoulder)2 cloves garlic, grated1 cup (3 oz/90 g) garlic chives, finely minced, or scallions, finely minced2 tablespoons finely grated ginger1/2 cup (120 ml) chicken broth or Kombu Dashi (see note)1 tablespoon soy sauce1 tablespoon sake2 teaspoons toasted sesame oilFreshly ground black pepperFor 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 gyozaFor the Table:La- yu (Spicy Chile Oil; see headnote)Kurozu (amber rice vinegar) or lemon wedgesSoy sauceRice vinegarSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.