Steps

1. Finely chop 200g cabbage. 【Here's the tip!】 Finely chop and use the core part as well.
   🕒 02:47
2. Add 2 pinches of salt to the cabbage in a bowl, knead, let sit for 10 minutes, then firmly squeeze out the water.
   🕒 03:25
3. Finely chop 1/4 bunch of chives.
   🕒 03:49
4. Finely chop 1/3 long green onion.
   🕒 03:57
5. Place 200g ground pork in a bowl, add [A] 1 tbsp sake, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tsp grated garlic, 1/2 tsp grated ginger, 1 tbsp sesame oil, 1 tbsp potato starch, and a little pepper. Mix well until it becomes sticky.
   🕒 05:04
6. Add the squeezed cabbage and chopped long green onion and chives to the kneaded ground pork. Mix lightly to avoid releasing water.
   🕒 05:56
7. Place 1 tbsp of the prepared filling onto approx. 30 gyoza wrappers. Wet the edges of the wrappers with water and fold.
   🕒 07:25
8. Heat 1/2 tbsp vegetable oil in a frying pan and arrange the gyoza. 【Here's the tip!】 Arrange with a little space between them as they will puff up from the meat juices.
   🕒 10:41
9. Pan-fry over medium heat for about 2 minutes until the bottoms are browned.
   🕒 11:13
10. Add 100cc of hot water, immediately cover with a lid, and steam for 4-5 minutes. 【Here's the tip!】 Using hot water prevents the temperature from dropping and allows for more efficient steaming.
    🕒 11:31
11. Remove the lid and heat until the water has evaporated.
    🕒 12:35
12. Drizzle in 1 tbsp vegetable oil and fry until golden brown. 【Here's the tip!】 Adding oil again at the end will make the wrappers crispy.
    🕒 12:45
13. Transfer to a serving dish.
    🕒 13:32
14. Serve with a mixture of vinegar and pepper, if desired.
    🕒 14:35