Steps

1. Finely chop 1 leek.
   🕒 01:21
2. Put the finely chopped 1 leek into a ziploc bag.
   🕒 04:06
3. Add 1/4 tsp salt to the ziploc bag and knead well. [This is the key!] Using the green parts of the leek makes the ground pork soft and fluffy.
   🕒 04:19
4. Add 1 tbsp potato starch and knead well into the leek until the potato starch is evenly mixed. [This is the key!] Firmly kneading the potato starch into the leek prevents moisture from the filling from escaping during cooking and helps the leek and ground pork stick together.
   🕒 04:39
5. Add 150g ground pork, 1 tbsp soy sauce, 1 clove grated ginger, and a little sesame oil to the bag with the kneaded leek.
   🕒 05:08
6. Knead well from the outside of the bag until everything is mixed. [This is the key!] If using ground pork with a lot of fat, sesame oil is not necessary.
   🕒 05:36
7. The gyoza filling is ready. [This is the key!] Gyoza should be well-seasoned; reducing the salt in the dipping sauce afterwards will provide higher satisfaction.
   🕒 06:00
8. Cut the edge of the gyoza wrapper bag and squeeze the filling onto the wrappers like a piping bag.
   🕒 07:14
9. Moisten two points on the edge of the gyoza wrapper and fold in half.
   🕒 07:54
10. Make one pleat in the center of the folded wrapper. [This is the key!] Making one pleat allows the gyoza to stand up during cooking, so you can arrange many in the frying pan and cook them all at once.
    🕒 08:16
11. Arrange the wrapped gyoza on a tray lightly dusted with a little potato starch. [This is the key!] Dusting with potato starch makes the bottom crispy and prevents the wrappers from becoming watery.
    🕒 08:49
12. If freezing, freeze the wrapped gyoza on the tray immediately, then peel them off once frozen and place in a storage bag. [This is the key!] Do not thaw frozen gyoza; cook them from frozen.
    🕒 10:17
13. Heat the frying pan over medium heat. Once the water has evaporated, add a little sesame oil and arrange the gyoza.
    🕒 11:12
14. Cook until the bottoms are browned. [This is the key!] To take advantage of the potato starch, cook the bottoms until crispy before adding water.
    🕒 12:10
15. Pour in 100cc water and cover with a lid, then steam over medium heat for about 10 minutes. [This is the key!] 100cc of water for about 10 minutes of steaming is the golden ratio for gyoza.
    🕒 12:29
16. After steaming, if there is any remaining moisture in the frying pan, increase the heat and evaporate it completely. [This is the key!] Completely evaporating the moisture ensures a crispy bottom and prevents sticking or peeling.
    🕒 13:39
17. Check that the gyoza are peeling off the bottom of the frying pan and can move. [This is the key!] Deterioration of the non-stick coating on the frying pan can also cause them to not peel off.
    🕒 14:42
18. Once some of the moisture has evaporated, pour in the finishing a little sesame oil around the edges of the pan and cook until crispy.
    🕒 15:16
19. Cover the frying pan with a plate, flip it over, and serve.
    🕒 15:39