Directions

1. Finely chop the white part of the spring onions and the shiitake mushrooms. Grate the garlic and ginger.
2. In a large bowl, add the pork mince, sesame oil, chopped spring onions, chopped shiitake mushrooms, grated garlic, grated ginger, and a good pinch of salt. Mix everything thoroughly until well combined.
3. Roll the mixture into small balls (about the size of a golf ball or slightly smaller – roughly 30–35 g each).
4. Heat a large non-stick frypan or hotplate over medium-high heat. Lightly oil if needed.
5. Place a mince ball on the hot surface, then immediately place a gyoza wrapper on top. Using a spatula or burger press, firmly smash the ball down into a thin patty with the wrapper on top.
6. Cook for 2–3 minutes until the bottom (meat side) is nicely browned and crispy. Flip and cook the wrapper side for another 1–2 minutes until golden and crisp.
7. Remove from the pan and repeat with the remaining balls.
8. Serve hot, drizzled generously with Tokyo Drip, and sprinkled with sesame seeds.