Steps

1. In a bowl, add edamame (shelled) (approx. 100g), sprinkle with a little salt, and add about 3 tbsp water. Mix by hand.
   🕒 01:13
2. Spread the edamame in a frying pan, cover with a lid, and heat. Once boiling, reduce heat and steam-fry for 2 minutes 30 seconds. (Key tip!) If desired, add rosemary and steam-fry while browning for a more fragrant and flavorful result that enhances sweetness.
   🕒 01:33
3. In a bowl, add ground chicken (100g), oyster sauce (1 tsp), grated ginger (1/2 tsp), a pinch of salt, and a pinch of pepper. Mix well by hand.
   🕒 02:25
4. Wrap the grated onion (80g) in a kitchen cloth and firmly squeeze out the excess water.
   🕒 02:47
5. Once the ground chicken becomes sticky, add the squeezed grated onion and potato starch (1 tbsp + 1/2 tsp). Mix briefly.
   🕒 03:56
6. Spread the prepared filling onto a tray and chill in the refrigerator. (Key tip!) Chilling the filling makes it easier to wrap.
   🕒 04:14
7. Remove the steamed edamame from their pods.
   🕒 04:39
8. Place the chilled filling in the center of a gyoza wrapper, add 5-6 shelled edamame beans, and wrap.
   🕒 06:22
9. In a bowl, combine soy sauce (1 tbsp), black vinegar (2 tbsp), sesame oil (2 tbsp), and a pinch of pepper to make the dipping sauce.
   🕒 06:54
10. Add the wrapped gyoza to boiling water. Once they float and the wrappers become translucent, they are cooked.
    🕒 07:31
11. Remove the cooked gyoza, drain any excess water, and arrange on a plate. Drizzle with a little white sesame oil to prevent them from sticking together.
    🕒 07:56
12. Serve with the prepared dipping sauce. Enjoy!
    🕒 08:31