Steps

1. Remove the core from the cabbage and peel the leaves so they are easy to cut.
   🕒 00:18
2. Firmly crush the peeled cabbage leaves and cut them in half lengthwise.
   🕒 00:46
3. Thinly slice the cabbage from the edge, then turn and chop even finer into a mince. (The key here!) To retain the crispness of the vegetables, do not salt them; minimize moisture.
   🕒 00:55
4. Finely chop the scallions. If they are wilted, soak them in water for about 10 minutes to crisp them up.
   🕒 01:24
5. Place the chopped scallions in the same bowl as the cabbage and set aside.
   🕒 01:48
6. In a small bowl, combine 1 tbsp Cooking Sake (Rice Wine) and 1 tsp Chinese Soup Paste (Shantan). Heat in the microwave for about 5 seconds to dissolve the soup paste. If it doesn't dissolve completely, heat for another 5 seconds, then refrigerate to cool. (The key here!) Completely dissolving the Chinese soup paste prevents uneven seasoning.
   🕒 01:52
7. In a large bowl, add 200g cold Ground Pork and 2g Salt.
   🕒 02:21
8. Knead the meat and salt thoroughly until it becomes sticky. (The key here!) Kneading with salt alone develops stickiness in the meat, creating a barrier to trap the juices. Using cold meat prevents fat from melting and flavor from escaping, and also helps develop stickiness.
   🕒 02:35
9. Add 8g Grated Ginger, 1 clove (8g) Grated Garlic, 1 tsp Sugar, 1 tsp Soy Sauce, 1 tbsp Sesame Oil, plenty of Pepper, and the cooled mixture of Cooking Sake (Rice Wine) and Chinese Soup Paste (Shantan) to the meat mixture. (The key here!) Always add the cooled mixture of sake and Chinese soup paste to prevent the meat fat from melting.
   🕒 02:58
10. Mix thoroughly until all the seasonings are evenly distributed.
    🕒 03:38
11. Add the cabbage and scallions to the meat mixture and mix gently. (The key here!) To prevent the vegetables from releasing moisture and to maintain their crispness, mix only briefly.
    🕒 03:57
12. Wrap the gyoza. Place an appropriate amount of meat filling onto a gyoza wrapper using a spoon. Moisten the edge of the wrapper with a wet paper towel.
    🕒 04:40
13. Fold the wrapper in half, pressing the edges together firmly without pleats. (The key here!) The water applied to the wrapper's edge acts as an adhesive, making it less likely to come apart.
    🕒 05:32
14. Using both hands, bring the edges together towards the center and press firmly to shape. Check if the edges are sealed and press them securely.
    🕒 05:56
15. Lightly oil a frying pan. Be careful not to use too much oil.
    🕒 07:14
16. Arrange the gyoza in the frying pan and cook over low to medium heat. (The key here!) Arrange the gyoza with some space between them; don't overcrowd the pan.
    🕒 07:24
17. In a separate bowl, combine 150cc Water and 1 tbsp All-purpose Flour. Stir well to dissolve, creating a flour-water mixture.
    🕒 07:50
18. Once the bottoms of the gyoza have a nice brown color, pour the prepared flour-water mixture over them. Stir the mixture again before pouring to prevent lumps.
    🕒 07:56
19. Confirm that the flour-water mixture is boiling in the center, then cover the pan and steam for 5 minutes.
    🕒 08:13
20. After 5 minutes, remove the lid, drizzle 1 tbsp Finishing Sesame Oil over the entire pan, and cook until crispy.
    🕒 08:23
21. Cook until a firm brown color is achieved, monitoring the process.
    🕒 08:43
22. Plate the gyoza. Be careful of oil when flipping, and wipe away any excess oil with a paper towel.
    🕒 08:54
23. For a recommended dipping sauce, serve with vinegar and plenty of chili oil, or a combination of chili paste and vinegar.
    🕒 09:12