Steps

1. Add cabbage to boiling water and parboil until tender.
   🕒 02:02
2. Cool the boiled cabbage and reserve 100ml of the boiling water.
   🕒 02:14
3. Place 100g of ground pork in a bowl, add 1.6g of salt, 1g of pepper, and 6g of chicken bouillon powder, and knead firmly until sticky. 【This is a key tip!】 The purpose is not to make it sticky, but to season the meat.
   🕒 02:24
4. Finely chop 2g of ginger and 2g of garlic. 【This is a key tip!】 Using minced instead of grated garlic and ginger balances the flavors better.
   🕒 02:54
5. Finely chop 20g of nira (garlic chives). 【This is a key tip!】 Using a sharp knife instead of a food processor prevents excess moisture from releasing, resulting in more delicious gyoza.
   🕒 03:22
6. Finely chop the cooled cabbage. If it's too watery, lightly squeeze out the excess moisture.
   🕒 03:43
7. Add the minced ginger, garlic, nira, and cabbage, along with 6g of soy sauce, 20g of lard, and 2g of sesame oil to the bowl of ground pork. Mix thoroughly until the mixture turns whitish. 【This is a key tip!】 Letting it rest in the refrigerator for about 1 hour allows the flavors to meld and the fat to solidify, making it easier to shape.
   🕒 04:04
8. Place about 14g of filling onto each gyoza wrapper. The moisture from the filling will help the wrapper stick, so no water is needed.
   🕒 05:26
9. Pinch the edge of the wrapper to create pleats, pressing firmly along the seam between the meat and the wrapper. It's okay for some filling to slightly protrude. 【This is a key tip!】 It's easier to fold if you hold the outer edge facing you.
   🕒 05:40
10. In a separate pan, add vegetable oil about half the height of the gyoza and warm it slightly.
    🕒 06:36
11. Arrange the gyoza in a cold frying pan. Once the pan is warm, add the reserved 100ml of boiled cabbage water, cover, and steam-fry for about 2 minutes. 【This is a key tip!】 Using boiled cabbage water enhances the umami and improves the texture of the wrappers.
    🕒 06:53
12. After 2 minutes, return any remaining liquid and add the warmed vegetable oil. Continue to fry-bake for another 2 minutes.
    🕒 07:54
13. Tilt the pan while holding the gyoza down to drain excess oil.
    🕒 08:30
14. Gently peel the gyoza from the iron pan and arrange them on a plate.
    🕒 08:38