Guy Fieri fell in love with this dish in College Hill. Here's how to make it

A Cincinnati dish is once again getting love from the Mayor of Flavortown.

Food Network, which airs Guy Fieri's show "Diners, Drive-Ins and Dives," recently posted about the pork gyoza from Kiki College Hill on X. Kiki was featured in an episode of "Diners, Drive-Ins and Dives" last year.

"Crisp and savory pork dumplings paired with homemade ponzu sauce are simply irresistible," the post, which included a clip from the show, read. "Try them at Kiki in Cincinnati!"

Food Network also shared the recipe for Kiki's pork gyoza, as well as some other dishes featured in the episode.

Fieri has spotlighted several Greater Cincinnati restaurants on "Diners, Drive-Ins and Dives," including The Governor diner in Milford, Lucius Q barbeque restaurant in Pendleton and Big Jay's in Springfield Township.

Here's the recipe for Kiki's pork gyoza, as shared by the Food Network:

How to make Kiki's pork gyoza

Ingredients:

Ponzu dipping sauce:

• 1 cup of soy sauce.

• 1/4 cup of lemon juice.

• 1/4 cup of orange juice.

• 1/4 cup of yuzu juice.

• 1/4 cup of rice vinegar.

Dumplings:

• 8 ounces of cabbage.

• 1 1/2 teaspoons of salt, plus more to sprinkle on top.

• 8 ounces of ground pork.

• 3 tablespoons of soy sauce.

• 2 tablespoons of sake.

• 2 teaspoons of finely chopped garlic.

• 2 teaspoons of ground ginger.

• 2 teaspoons of sugar.

• 2 ounces of lard.

• 1/2 teaspoon of black pepper.

• 50 gyoza wrappers.

• Oil for cooking.

• Sesame oil to drizzle on top.

Instructions

1. For the dumplings: Chop cabbage finely and lightly sprinkle it with salt. Set the cabbage aside for 15 minutes to let it soften. In a large bowl, combine ground pork, soy sauce, sake, garlic, ginger, sugar, lard, salt and pepper.

2. Rinse the cabbage and squeeze the water out of it. Dry the cabbage with a clean towel. Add it to the large bowl and mix with the other ingredients.

3. Scoop 1 tablespoon of the cabbage, pork and spice mixture onto a gyoza wrapper. Use water to wet the area surrounding the mixture, then press the wrapper closed to make a half-moon shape. Repeat this step with the rest of the gyoza wrappers.

4. For the ponzu sauce: Mix the soy sauce, lemon juice, orange juice, yuzu juice and rice vinegar together in a bowl and store in the refrigerator.

5. Heat 1 tablespoon of oil in a pan on medium-high heat. Add the dumplings to the pan. Pour 2 ounces of water into the pan and cover for five minutes.

6. After the water has mostly evaporated, drizzle sesame oil around the pan. Fry the dumplings until they are golden brown.

7. Carefully transfer the dumplings onto a cutting board or plate. Serve with ponzu sauce.

This article originally appeared on Cincinnati Enquirer: How to make Guy Fieri's favorite pork dumplings in Cincinnati