Steps

1. Finely chop chives (1/2 bunch, approx. 60g).
   🕒 01:03
2. Finely chop shiitake mushrooms (2), including the stems.
   🕒 01:42
3. In a bowl, add ground pork (120g), soy sauce (1 tbsp), cooking sake (rice wine) (1/2 tbsp), grated ginger (1 clove), and sesame oil (1/2 tbsp). Mix quickly until sticky.
   🕒 02:13
4. Add the chopped chives and shiitake mushrooms to the mixed pork and combine until it forms a cohesive mixture.
   🕒 02:52
5. Divide the prepared filling into about 10 portions and lightly roll each into a ball.
   🕒 03:42
6. Arrange 20 shumai wrappers in pairs, overlapping them slightly.
   🕒 04:19
7. Place a rolled ball of filling in the center of the arranged wrappers and twist them to form a shumai-like shape.
   🕒 04:29
8. Lightly moisten the edges of the twisted wrapper with water and place another shumai wrapper on top.
   🕒 05:06
9. Continue to twist the double-layered wrappers to completely enclose the filling, then press with your palm to form a flat chive dumpling shape. (Key technique!) This "twirl" and "press" method seals in the flavor, and flattening it increases the surface area for a crispier texture.
   🕒 05:18
10. Heat vegetable oil (1 tbsp) in a frying pan.
    🕒 06:00
11. Place the prepared chive dumplings in the frying pan and cook until golden brown.
    🕒 06:28
12. Once all dumplings have a golden brown color, add water (1 tbsp), cover with a lid, and steam-fry. (Key technique!) Steaming ensures the inside is thoroughly cooked and juicy.
    🕒 06:48
13. Remove the lid, add sesame oil (1 tbsp), and fry both sides until crispy. (Key technique!) Re-adding sesame oil and crisping both sides enhances the aroma and texture.
    🕒 07:17
14. Arrange the cooked chive dumplings on a plate.
    🕒 07:54
15. Optionally, mix soy sauce (to taste), vinegar (to taste), and chili oil (to taste) to make a dipping sauce and serve with the chive dumplings.
    🕒 08:16