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Ingredients

• 3/4 pound(s) coarsely ground 80 percent lean pork
• 4 medium scallions, thinly sliced
• 2 tablespoon(s) minced fresh ginger
• 1 tablespoon(s) mirin
• 1 teaspoon(s) Kosher salt
• 1/4 pound(s) lump crabmeat, picked over
• Flour, for dusting
• 24  round gyoza wrappers
• 6  Napa cabbage leaves

Description

Because He's Based In California, Sylvan Mishima Brackett Uses Dungeness Crab To Make These Open Steamed Dumplings, But Any Lump Crabmeat Will Work Well.

Delish