For 4 people
Step 1 of 8Pork and Cabbage Gyoza
200 g chinese cabbage1 pinch gray sea salt1 tablespoon gray sea salt
Finely chop 200 g Chinese cabbage. Sprinkle with grey sea salt, mix and let stand for 10 minutes. Squeeze the cabbage firmly between your hands to extract as much water as possible: the cabbage should be dry to the touch.