Steps

1. Finely chop the chives.
   🕒 02:08
2. Cut the core out of the cabbage and separate the leaves into several layers.
   🕒 02:13
3. Finely shred the separated cabbage leaves.
   🕒 02:56
4. Fold the shredded cabbage in half, then mince it further.
   🕒 03:03
5. Place 180g of ground pork in a bowl, add 1 tbsp [A] sake, 1 tbsp [A] sesame oil, 1 tbsp [A] soy sauce, 1-2 pinches [A] salt, and 1 grated piece of ginger (and 1 grated piece of garlic, if desired), and mix by kneading. 【This is the key!】For fillings made with ground meat, mix thoroughly until it turns white, becomes sticky, and forms threads.
   🕒 03:32
6. Add 180g of minced cabbage and 30-40g of finely chopped chives. Mix first by cutting, then spread your fingers and mix until everything is incorporated.
   🕒 04:13
7. Lightly coat the frying pan with 1 tbsp [B] vegetable oil.
   🕒 05:11
8. Wet the edge of a paper towel.
   🕒 05:26
9. Place the filling in the center of the gyoza wrapper and shape it slightly into a long oval.
   🕒 05:36
10. Brush the edge of the wrapper with the wet paper towel.
    🕒 05:50
11. Lift the gyoza wrapper, pinch the center together, and fold. 【This is the key!】You don't need to make neat pleats; just close the opening. This folding method is called "shut down (SD)."
    🕒 05:59
12. Arrange the folded gyoza in a disc shape in a cold frying pan, leaving gaps for the meat juices to expand.
    🕒 07:25
13. Heat the frying pan over medium heat.
    🕒 08:02
14. Once the pan is hot and sizzling, pour water over the gyoza. 【This is the key!】The flour components will dissolve in the water, resulting in a crispy finish.
    🕒 08:13
15. Steam-fry over low to medium heat for about 5 minutes.
    🕒 08:32
16. Open the lid and increase the heat slightly to evaporate excess moisture.
    🕒 08:50
17. Add 1 tbsp [B] sesame oil and adjust the browning. If there are unevenly browned areas, move the pan around while cooking.
    🕒 08:57
18. Turn off the heat, prepare a plate slightly smaller than the frying pan, cover the pan with a lid or your hand over the sink, invert the gyoza onto the plate, and serve.
    🕒 10:18