Steps

1. Cut off the core of the 260g cabbage (or 280g for spring cabbage) and rinse the outer leaves.
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2. Finely mince the rinsed cabbage so it easily mixes with the filling. First slice thinly, then cut crosswise into small pieces. (This is the key!) If the cabbage pieces are too large, you won't be able to fill the dumplings tightly, leaving gaps. Therefore, fine mincing is crucial.
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3. Place the minced cabbage in a bowl, add 1 pinch of salt and 2 pinches of sugar, and knead well. Let it sit for 5-10 minutes to drain. (This is the key!) Drawing out the cabbage's moisture with salt and sugar prevents the filling from becoming mushy when wrapping and removes any grassy flavor, making it more palatable.
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4. Finely mince 1/2 scallion (approx. 60g) by making cuts with a knife to retain its texture. Wrap in plastic wrap and chill in the refrigerator. (This is the key!) Chopping scallions can release moisture and make them mushy, so carefully make cuts and mince finely. Using plenty of it adds an accent of texture and aroma.
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5. Cut off the root of 1 clove of garlic (8g), cut in half lengthwise, and remove the peel and sprouts. Prepare 8g of ginger similarly. (This is the key!) Adding too much garlic or ginger will overpower the scallion flavor, so about 8g is optimal.
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6. Place 100g of ground pork in a large bowl.
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7. Add 1 tbsp soy sauce, 2 tbsp cooking sake (rice wine), 2 tsp chicken bouillon paste (low sodium) (or 1 tsp for regular), and 1 tbsp potato starch. Knead thoroughly with a silicone spoon or similar until it becomes sticky. (This is the key!) If mixing by hand, place the bowl over ice and mix quickly while keeping it cold. Developing stickiness traps the flavorful juices, resulting in juicy dumplings.
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8. Squeeze out the water from the drained cabbage with both hands and add it to the meat mixture. Mix well until fully incorporated. (This is the key!) Thoroughly squeezing the cabbage prevents the filling from becoming watery.
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9. Add pepper to taste and the prepared scallions. Gently mix them in, being careful not to overmix, to retain their texture. (This is the key!) Overmixing the scallions will cause them to lose moisture, so a light mix maximizes their texture and aroma.
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10. Keep the meat mixture chilled in the refrigerator until all preparations are complete to prevent it from warming up.
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11. Prepare a baking sheet lined with plastic wrap, a bowl of water, a frying pan with oil, and 20 large gyoza wrappers. (This is the key!) To prevent the dumplings from sticking to the baking sheet when freezing, always line it with plastic wrap.
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12. Place filling on a gyoza wrapper, shape it while pressing down, moisten half of the wrapper's edge with water, fold it over, and firmly seal the base. (This is the key!) It's important to seal it well with water. Secure the edges tightly to prevent the filling from leaking.
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13. Gently pleat the top center of the wrapped gyoza. When arranging them on the baking sheet, leave space between each dumpling so they don't stick together. (This is the key!) If pleating is difficult, this method ensures they seal without leaks and look neat. Arrange them with space in between for freezing.
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14. Place the gyoza to be frozen in a single layer on the prepared baking sheet and freeze until completely solid. Once frozen, transfer them to a bag, label with the date, and store (can be stored for about 1 month).
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15. If stacking frozen gyoza in layers, always place a layer of plastic wrap between them.
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16. For crispy gyoza "wings," mix 100ml water with 2 tsp flour to create a slurry.
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17. Heat an oiled frying pan over medium-low heat. Arrange the gyoza and pan-fry until lightly browned. (This is the key!) Browning them first makes the surface crispy and reduces the chance of failure.
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18. Once browned, carefully pour the prepared flour slurry into the pan along the side, avoiding the gyoza.
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19. Cover with a lid and steam-fry for 4 minutes to cook through.
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20. Remove the lid, drizzle oil (sesame oil can also be used) all over, and cover again for 1 minute to evaporate any remaining moisture and achieve a crispy finish. (This is the key!) When the flour slurry's moisture completely evaporates, it forms the crispy "wing." Don't rush this step.
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21. Remove the lid. Once the moisture has evaporated, the edges are crispy, and the dumplings easily peel off the pan, turn off the heat and plate them.
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22. Arrange frozen gyoza directly into an oiled frying pan over medium-low heat and fry until browned.
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23. Once browned, add slurry made with tap water and flour (2 tsp flour) until the dumplings are about halfway submerged (approx. 250ml for a smaller batch). (This is the key!) Using tap water, which is cooler, helps prevent the dumplings from becoming mushy due to heat.
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24. Cover with a lid and steam-fry for 6 minutes.
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25. Remove the lid, add oil, and simmer until the water has evaporated and the dumplings are crispy. They are done when you no longer hear sizzling sounds and the "wings" are golden brown and crisp.
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