Steps

1. In a bowl, add 300g ground pork and 150g ground pork back fat and mix the meats. [This is the secret!] By using a generous amount of ground pork and ground pork back fat in a 2:1 ratio, you'll achieve gyoza that are overflowing with juicy meat drippings.
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2. Next, add 15g minced garlic, 10g grated ginger, 10cc dark soy sauce, 5 dashes white pepper, 15cc mirin, 5cc fish sauce, 15g miso, 15g Soushi Shantan, 5g oyster sauce, and 15cc sesame oil. Mix well. [This is the secret!] Aim for gyoza that are delicious even without sauce by thoroughly seasoning the filling with various seasonings. Liquids like mirin make the meat juicy, while sesame oil and pepper add richness and accent.
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3. Cover the meat filling tightly with plastic wrap and let it rest in the refrigerator overnight to allow the flavors to meld. If you're short on time, 30 minutes to 1 hour is also fine.
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4. Finely chop the cabbage. [This is the secret!] When making these at a restaurant, the water is squeezed out thoroughly, but when making a small batch at home, it's okay to leave it as is.
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5. Slice the green onions into rounds.
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6. Roughly chop the onion. [This is the secret!] Chopping it to this size allows you to enjoy a crispy texture.
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7. Cut the nira (garlic chives) into 4mm wide pieces.
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8. Add the chopped vegetables (cabbage, green onions, onion, nira) to the rested meat filling and knead and mix thoroughly. The filling is now complete. [This is the secret!] The filling is easier to wrap when it's cold, so if you have time, chilling it in the refrigerator is recommended. Covering the surface with plastic wrap to prevent it from coming into contact with air is a good idea.
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9. Place the filling on a gyoza wrapper and fold. [This is the secret!] Delicious gyoza are packed with the umami of the filling. Gently seal the edges in order, so the wrappers don't tear or the pockets open.
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10. Heat 1 tbsp sesame oil in a frying pan over medium heat and arrange the gyoza.
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11. Once the bottoms of the gyoza are browned, add 70cc hot water, cover immediately, and steam-fry. [This is the secret!] Be sure to use hot water to prevent the frying pan temperature from dropping. For crispy, lacy gyoza, mix potato starch into the hot water.
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12. When the gyoza become translucent and there is still some moisture left, drizzle in 15cc sesame oil and finish cooking.
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13. Place a plate over the pan, flip it over, and serve the cooked gyoza. It's done!
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