Steps

1. Finely chop 120g napa cabbage. [This is the key!] Since this is homemade gyoza, don't squeeze out the water like in restaurants. Use the delicious moisture from the cabbage as meat juice.
   🕒 03:25
2. Sprinkle 1/4 tsp salt over the finely chopped napa cabbage.
   🕒 04:03
3. Finely chop 1/2 bunch (50g) chives.
   🕒 04:53
4. Finely chop 1 piece beef fat. [This is the key!] By finely chopping and adding it to the meat mixture, you'll get juicy meat juice. Lard can also be used as a substitute.
   🕒 05:12
5. In a bowl, add 180g ground pork, the chopped beef fat, 2 tsp oyster sauce, 1 tsp soy sauce, 1 1/2 tsp sesame oil, 1/2 tsp Somin Shantang, 2 tsp powdered gelatin, 1 tbsp sake, 5g ginger, and to taste black pepper. [This is the key!] Powdered gelatin adds thickness to the meat juice and prevents it from flowing out.
   🕒 05:33
6. Knead the ground pork, seasonings, and chopped beef fat until sticky.
   🕒 06:41
7. Place the meat mixture onto 10 large gyoza wrappers and moisten the edges of the wrappers with water.
   🕒 07:16
8. Fold the gyoza. [This is the key!] Fold the moistened wrapper once, then make two more pleats and fold them over. Don't worry if you can't fold them perfectly; the taste won't change.
   🕒 07:20
9. Heat 1 1/2 tsp oil in a frying pan and arrange the gyoza radially, pressing the bottoms parallel to the pan. [This is the key!] Aligning the bottoms parallel increases the surface area for browning, resulting in a more savory flavor.
   🕒 08:38
10. Heat the frying pan over medium heat.
    🕒 09:04
11. Mix 70cc water and 1 tsp all-purpose flour.
    🕒 09:12
12. Once the bottoms of the gyoza are nicely browned, pour in the flour-water mixture, cover with a lid, and steam-fry over medium heat until the liquid has mostly evaporated. [This is the key!] Steaming with water vapor cooks the gyoza through to the center, and steam-frying creates a crispy texture.
    🕒 09:33
13. Once the liquid has evaporated, drizzle 1 1/2 tsp sesame oil (for finishing) over the entire pan and cook with the lid off until crispier. [This is the key!] Cooking with the lid off results in an even crispier texture.
    🕒 10:09
14. Once the gyoza are browned, turn off the heat.
    🕒 10:39
15. In a bowl, mix [A] 1 tbsp soy sauce, [A] 1 tbsp vinegar, [A] to taste chili oil, and [A] 2 dashes MSG(Ajinomoto) to make the dipping sauce.
    🕒 11:05
16. In a separate dish, mix [B] 1 egg yolk, [B] 2 dashes MSG(Ajinomoto), and [B] to taste soy sauce to make the egg yolk dipping sauce.
    🕒 11:11
17. Arrange the gyoza on a plate and enjoy with your preferred dipping sauce.
    🕒 10:59