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1
Grind the pork belly using a meat grinder if you have one, or chop well with a chefs knife (do not use a food processor, which will turn the meat into a paste).
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2
Combine in a large bowl with the ground pork and refrigerate.
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3
To make the sprouts, combine the mustard powder, water, soy sauce, vinegar, and sugar in a bowl, mix well, and set aside.
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4
In a pot over high heat, bring 4 cups water and the salt to a boil.
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5
Add the bean sprouts.
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6
Remove from the heat when the water returns to a boil and the sprouts have floated to the surface.
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7
Drain through a fine-mesh strainer and combine with the mustard sauce.
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8
Set aside.
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9
To make the dipping sauce, whisk together all the ingredients until the sugar dissolves.
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10
Refrigerate until ready to serve.
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11
To make the filling, remove the stems from the cabbage leaves a by cutting a long V shape along the sides of the stems and discard.
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12
Arrange the leaves in a pile and cut into thirds lengthwise, then turn horizontally and cut into 1/8-inch-thick pieces.
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13
Mix well with 1/2 teaspoon of the kosher salt in a mixing bowl and let sit at room temperature for 20 minutes (the salt will draw out the excess moisture in the cabbage).
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14
Meanwhile, lay a piece of plastic wrap on the counter and grate the peeled ginger over it.
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15
Pull up the sides of the plastic around the pile of ginger to create a small packet.
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16
Poke a small hole in the bottom of the packet with the tip of a knife and gently squeeze over a clean bowl to gather the ginger juices; continue squeezing until you have extracted 1 tablespoon of liquid.
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17
Mix with the chicken stock, sake, soy sauce, and sesame oil.
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18
Set aside.
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19
Use a clean towel to wrap one-third of the cabbage and squeeze over the sink to drain, then place the cabbage on a cutting board.
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20
Repeat with the remaining cabbage.
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21
Roughly chop the drained cabbage and combine with the garlic chives, scallions, and grated garlic in a bowl.
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22
Remove the pork from the refrigerator and mix well by hand until sticky, being careful to work quickly so the pork doesnt become warm.
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23
Slowly mix in the seasoned chicken stock.
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24
Once it is well combined, mix in the cabbage, sugar, the remaining 3/4 teaspoon salt, and the pepper.
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25
To assemble, lay a gyoza skin on the counter.
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26
Place 1 scant tablespoon of the filling in the center.
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27
Using your index finger, run a thin layer of water along half of the inner rim and press both sides together to create a tight seal, forming the shape of a half circle.
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28
Make four tucks along the edge of the dumpling and set upright on a plate or baking sheet to create a flat bottom.
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29
Repeat with the remaining gyoza skins and filling.
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30
To cook, place a medium nonstick saute pan over high heat and add 1 tablespoon of the vegetable oil.
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31
Add 8 to 10 gyoza to the pan, flat side down.
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32
When the bottoms have caramelized, in 1 to 1 1/2 minutes, add 1/4 cup of the water and cover with a lid.
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33
Decrease the heat to medium and cook, covered, until the water has evaporated, 3 to 4 minutes.
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34
Uncover the pan and drizzle 1 teaspoon of the oil on the gyoza and continue to cook until the bottoms become crisp, about 2 minutes.
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35
Transfer the gyoza to a serving platter with the browned side on display.
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36
Repeat with the remaining gyoza, water, and oil.
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37
To serve, arrange 5 gyoza on an appetizer plate with the browned side facing up.
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38
Place 1/3 cup of the mustard bean sprouts next to the gyoza and serve with 2 tablespoons of the dipping sauce in a cup.
