Steps

1. Finely chop the cabbage.
   🕒 00:10
2. Tear the shiso leaves by hand and crumble them into about 1cm pieces. If they have flowers, use them as is.
   🕒 00:32
3. In a bowl, add 100g cabbage and 15-16 torn shiso leaves, then add a pinch of salt and lightly mix. 【This is the key!】 After mixing, let it sit for 10 minutes to draw out moisture and soften the ingredients.
   🕒 01:08
4. Lightly squeeze the cabbage and shiso leaves that have been sitting for 10 minutes, ensuring excess moisture is thoroughly removed.
   🕒 01:31
5. In a separate bowl, add 200g ground pork, 2 tbsp sesame oil, 2 tbsp soy sauce, and 2 tbsp oyster sauce, then mix well until combined.
   🕒 01:47
6. Add 1-2 tsp ginger to the ground pork and mix thoroughly until it becomes sticky. 【This is the key!】 Press it down to remove air, cover with plastic wrap, and let it rest in the refrigerator for 30 minutes.
   🕒 02:11
7. Wet about half of the edge of the gyoza wrapper with water.
   🕒 03:03
8. Place an appropriate amount of the rested filling in the center of the gyoza wrapper.
   🕒 03:08
9. Starting from the wet edge, fold the wrapper and create pleats towards the front. 【This is the key!】 Folding it two or three times towards the center will create a neat fold.
   🕒 03:14
10. Heat 1 tbsp sunflower oil in a frying pan over medium heat.
    🕒 03:51
11. Arrange the gyoza in the frying pan, cover, and cook.
    🕒 04:10
12. When you hear a sizzling sound, open the lid and pour in water, to taste.
    🕒 04:48
13. Cover again and steam-fry over medium heat until the water has mostly evaporated.
    🕒 05:01
14. Once the moisture has evaporated, drizzle 2 tbsp sunflower oil from the edge of the pan and cook until the bottoms are golden brown.
    🕒 05:12
15. Turn off the heat and lower the temperature slightly. Once the browning is confirmed, transfer to a plate and serve.
    🕒 05:26