25-30gyoza wrappersabout 3 1/2-inch/8.5 cm diameter
4cups(1 L) Kombu Dashi
1/2cup(120 ml) sake
3-4leavesgreen cabbagecut into large bite-size pieces
6medium shiitake mushroomstrimmed and halved
5ounces(150 g) mung bean sproutscrisp white part only
3ounces(100 g) niragarlic chives, bottom ends trimmed, then cut into 3-inch (7.5 cm) pieces
Miso-Vinegar Dipping Sauce:
1/3cup(80 ml) red miso
1tablespoonSaikyo misoor other sweet white miso
2tablespoonsraw brown sugar
1teaspoonfinely grated peeled fresh ginger
2teaspoonstobanjanfermented chili bean paste, optional
To make the gyoza:
Combine the first eight ingredients for the gyoza in a medium bowl. Knead by hand until the filling is smooth and shiny. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
To fill the gyoza, mound about 1 tablespoon of the filling in the center of a wrapper, and use water to wet the edges around half of the wrapper's edge. Fold the wrapper in half by lifting the dry-edged side. Pinch the edges tightly to seal and place the gyoza on the baking tray lined with parchment paper. Repeat the process with the remaining wrappers until the filling is gone.
Cover the dumplings with a damp paper towel until ready to cook. You can make them about 30 to 60 minutes in advance; any longer and the bottom of the gyoza wrappers become soggy.
To make the Gyoza Nabe:
Combine the dashi and sake in a donabe. Cover and bring to a simmer over medium-high heat. Add the cabbage and cook until slightly tender, 30 to 60 seconds. Add half the gyoza and half the shiitake; return to a simmer. Simmer for a couple of minutes, then add half the bean sprouts and half the nira. Cook for another minute or until everything is cooked through and then remove from heat.
Serve with Miso-Vinegar Dipping Sauce. Once the gyoza have disappeared, refill and reheat with remaining gyoza, shiitake, beansprouts, and garlic chives.
To make the Miso-Vinegar Dipping Sauce:
Whisk together all the ingredients in a saucepan and set over medium-low heat. Bring to a gentle simmer and stir constantly with a wooden spatula for 2 to 3 minutes, or until the mixture is slightly thickened and shiny.
Turn off the heat and let it cool down completely.