Steps

1. Finely chop 400g Cabbage. 【Here's the secret!】 Finely chopping makes the wrappers less likely to tear.
   🕒 00:13
2. Finely chop 30g Chinese chives into 1cm pieces.
   🕒 00:47
3. Finely chop 60g Green onion to about the same size as the chives.
   🕒 00:59
4. Add 2 tsp Salt to the chopped cabbage and massage it. Squeeze out excess water thoroughly. 【Here's the secret!】 Salt's osmotic pressure removes the grassy smell and improves flavor absorption.
   🕒 01:18
5. Place 200g Ground pork and beef in a bowl and mix until sticky while chilling with ice water. 【Here's the secret!】 If the meat temperature exceeds 15°C, the fat will melt, so chilling with ice water creates a firm filling.
   🕒 02:09
6. Add 40g Beef fat, brought back to room temperature, to the sticky ground meat and mix.
   🕒 03:08
7. Add 6g Garlic, 6g Ginger, 1 Egg, 1 tbsp Sake, 1 tbsp Soy sauce, 1 tsp Sugar, 1 tsp MSG(Ajinomoto) (MSG), 1 tsp Sesame oil, and to taste Black pepper to the ground meat bowl and mix thoroughly until everything is uniform.
   🕒 03:22
8. Gradually add 60cc Soup or water to the filling in several portions, mixing carefully to incorporate.
   🕒 04:04
9. Add the drained cabbage, chinese chives, and green onion to the filling and mix gently without crushing the vegetables.
   🕒 04:37
10. Transfer the mixed filling to another bowl, cover with plastic wrap, and let it rest in the refrigerator for 30 minutes to allow flavors to meld.
    🕒 04:55
11. Wrap the filling, which has rested in the refrigerator, in gyoza wrappers. Gather the filling on the wider side of the wrapper, seal the beginning firmly, and create pleats as you fold.
    🕒 05:12
12. Cover the wrapped gyoza with plastic wrap, arrange them on a tray, and let them rest in the refrigerator overnight. 【Here's the secret!】 This process, similar to freezing, damages the cells of the ingredients, condenses the umami, and results in juicy gyoza with plenty of meat juices.
    🕒 07:56
13. Heat 2 tbsp Oil in a frying pan and arrange the gyoza with some space between them.
    🕒 08:56
14. Pour hot water over the gyoza, cover with a lid, and steam-fry over high heat for about 4 minutes.
    🕒 09:15
15. After 4 minutes, discard any excess water remaining in the frying pan. 【Here's the secret!】 If the wrappers are soft, avoid over-steaming to prevent flavor from escaping.
    🕒 09:41
16. Evaporate the remaining moisture, drizzle in more oil, cover with a lid, and pan-fry over medium heat for about 1.5 minutes until browned.
    🕒 10:19
17. Check the browning. Once golden brown, transfer to a plate and serve. Enjoy!
    🕒 10:42