Steps

1. Firmly squeeze 2 pieces of pickled napa cabbage to drain the water.
   🕒 03:58
2. Finely chop the drained pickled napa cabbage. After mincing, further squeeze out water by hand.
   🕒 04:21
3. Place 200g ground pork in a bowl, add 2 tbsp sake, 1 1/2 tbsp mirin, and 1 tbsp soy sauce, and mix.
   🕒 05:12
4. Grate and add 2 cloves garlic and to taste ginger to the kneaded ground meat.
   🕒 06:08
5. Add salt and pepper to taste, 1 1/2 tbsp oyster sauce, and 2 tbsp sesame oil, and mix roughly.
   🕒 06:47
6. Add 3 tbsp water in two portions, kneading well after each addition. [The secret here!] The ground meat will become juicy as it absorbs the moisture.
   🕒 07:30
7. Heat 1 bag of bean sprouts in the microwave, chop finely, and add.
   🕒 08:04
8. Add the finely chopped and water-squeezed pickled napa cabbage to the ground meat bowl and mix.
   🕒 08:27
9. Divide the filling into two portions. Add 1 bunch of chives (or 2 bunches) chopped roughly to one portion.
   🕒 09:56
10. To the other portion of filling, add 30 perilla leaves that have been pounded and then roughly chopped. [The secret here!] Pounding the perilla leaves breaks down the cells and enhances their aroma.
    🕒 11:11
11. Wet half of the edge of the gyoza wrapper with water, place a generous amount of filling, fold in half, and pleat to seal.
    🕒 12:09
12. Heat to taste sesame oil in a frying pan, arrange the gyoza, and brown over medium heat.
    🕒 13:40
13. Once browned, add to taste water until it reaches about 1/3 of the height of the gyoza, cover with a lid, and steam.
    🕒 14:24
14. Continue steaming until the water has evaporated.
    🕒 14:28
15. For the gyoza dipping sauce, mix to taste sushi vinegar, to taste vinegar, to taste soy sauce, and to taste black pepper.
    🕒 14:48