custom grinding pork for gyoza/potstickers?

[bourdainiac]

Hey guys, long time reader, first time poster. I have recently found a local source for kurobuta pork and when the time is right, am hoping to get them to grind me up some of that wonderful kurobuta pork for potstickers/gyoza. But here's my problem, I have no idea which cuts of pork would be good for gyoza. I know for a fact that when it comes to different cuts of meat, north americans and asians often prefer different cuts, (i.e. japanese prefer chicken thighs where as westerners prefer chicken breast).

Anyhow, with this in mind, can someone give me some sort of idea what the best cut of pork would be for this type of dish? from what I am aware most supermarket ground pork comes from shoulder, but that may not be the same cut that would traditionally be used.

HELP! Thanks in advance :p

[fmed]

Good question and I don't have a definitive answer. I think shoulder should still work since it has a good fat/lean ratio. I think belly would be too fat by itself, for example. I have had a nice gyoza recently with hand-chopped filling which looked to be a mix of belly and another cut (perhaps shoulder). Since you will be having it ground, you can ask for a mix of belly (which will boost fat and collagen) and shoulder.