Steps

1. Finely chop 2 cloves garlic. [Key Tip!] If the smell bothers you, rinse them once to remove the pungent odor. For maximum stamina, use them without rinsing.
   🕒 01:23
2. Finely chop 1/2 bunch nira (garlic chives).
   🕒 02:20
3. In a bowl, add 200g ground pork, 1/3 tsp salt, 1/3 tsp sugar, pinch of pepper, 1/2 tsp oyster sauce, 1/2 tsp soy sauce, 1/3 tsp Dashida, and 1/3 tsp chicken stock granules.
   🕒 02:47
4. Mix well until sticky. [Key Tip!] Thoroughly mixing creates a chewy texture and forms a cohesive mass like a hamburger patty.
   🕒 03:41
5. Add 50g mandarin orange jelly (jelly-like texture) and mix further. Mash any mandarin orange pieces if present. [Key Tip!] The mandarin orange jelly helps lock in the meat juices, resulting in a juicy finish.
   🕒 04:32
6. Add the minced garlic and finely chopped nira (garlic chives) and mix.
   🕒 05:47
7. Add the remaining 100g ground pork (unseasoned) and mix roughly without overworking. [Key Tip!] Mixing seasoned and unseasoned meat creates textural contrast.
   🕒 06:06
8. Add 2 tbsp potato starch.
   🕒 06:28
9. Add 1 tsp sesame oil for aroma and mix. The gyoza filling is now complete.
   🕒 06:41
10. Brush off any excess flour from the gyoza wrappers.
    🕒 07:27
11. Generously fill the gyoza wrappers with the filling and moisten the edges of the wrapper with water.
    🕒 07:31
12. Fold the wrapper, holding the back edge up, and pinch from the right edge, pressing against the surface to seal. [Key Tip!] It's important to seal tightly to prevent the meat juices from leaking out.
    🕒 07:48
13. Place the gyoza in a frying pan without oil and heat over medium heat.
    🕒 12:01
14. Add 200cc hot water so it covers the gyoza, and immediately cover with a lid. [Key Tip!] 90% of pan-frying gyoza is the steaming process. Steaming with hot water cooks the meat thoroughly. Do not add oil at this stage.
    🕒 12:53
15. Cover and steam until the water evaporates and the gyoza are cooked through, then remove the lid.
    🕒 13:49
16. Drizzle 1 tsp grapeseed oil around the edge of the pan.
    🕒 14:20
17. Without moving the gyoza, tilt the pan gradually as the bottoms brown to achieve an even golden-brown color all over. [Key Tip!] Check the browning by lifting an edge.
    🕒 14:40
18. Once browned and the gyoza move freely, turn off the heat.
    🕒 15:40
19. Transfer to a plate and serve.
    🕒 15:52