Steps

1. Make diagonal slits in the green onion about halfway deep, then finely chop from the end. [The Secret!] This cutting method, which avoids crushing the fibers, prevents excess water from being released from the green onion.
   🕒 01:16
2. Finely chop the chives. [The Secret!] Chop the chives by sliding the knife to prevent moisture from escaping. If you don't like chives, using shiso leaves will result in a refreshing and delicious gyoza.
   🕒 01:57
3. Peel the ginger with a spoon and finely chop. [The Secret!] Chop the ginger finely to add texture. If you find this bothersome, you can still make delicious gyoza using tube-grated ginger.
   🕒 02:21
4. In a bowl, add 200g ground pork and 2g salt, and knead well until sticky. [The Secret!] Adding 1% salt to the meat provides the perfect seasoning.
   🕒 03:05
5. Add grated garlic and 1g pepper and mix.
   🕒 03:31
6. Add 100g water in three divided portions while mixing. [The Secret!] Adding water softens the filling, resulting in very juicy gyoza packed with meat juice.
   🕒 04:01
7. Add the finely chopped green onion and chives, and 3 tbsp sesame oil, then mix lightly.
   🕒 04:43
8. Wrap the filling using the gyoza wrappers (large size). [The Secret!] Using more filling will result in juicier gyoza, but be careful not to overfill as it will be difficult to seal.
   🕒 05:01
9. Heat 3 tbsp vegetable oil in a frying pan over high heat.
   🕒 05:46
10. Arrange all the gyoza in the pan before it gets too hot. [The Secret!] Arranging them in two vertical rows helps prevent uneven cooking.
    🕒 06:03
11. Pan-fry the gyoza for about 2 minutes, then reduce heat to medium, add the prepared 100g hot water, cover, and steam.
    🕒 06:13
12. Steam for 8 minutes. [The Secret!] Cooking for more than 8 minutes will cause the juiciness to be lost. If using regular-sized gyoza wrappers, aim for 3.5 minutes.
    🕒 06:27
13. Finally, add 10g sesame oil and cook until the wrappers are crispy.
    🕒 06:36