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Ingredients
  • 12 oz peeled and deveined shrimp, cut into small pieces
  • ½ cup shredded cabbage
  • 1 tablespoon chopped scallion
  • 1 teaspoon Japanese cooking sake
  • 1 teaspoon mirin
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • 20 gyoza wrappers
  • 1 tablespoons oil, for pan-frying
  • ½ cup water
  • Ponzu sauce, for dipping
  • White sesame, for garnishing
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