Steps

1. Finely chop 1/8 napa cabbage. Add a pinch of salt and knead well.
   🕒 00:18
2. Finely chop 1/2 bunch of chives.
   🕒 01:11
3. Grate 1 small onion or half of a large one, then simmer in a pot over low heat to evaporate moisture and concentrate the sweetness. Be careful not to burn it.
   🕒 01:47
4. Add 200g ground pork and 1% salt to a bowl, and mix quickly to prevent the fat from melting.
   🕒 02:56
5. Grate 10g ginger.
   🕒 03:40
6. In another bowl, combine all ingredients for [A] (1 tsp soy sauce, 1/2 tbsp oyster sauce, 1 tbsp sake, 1 tbsp sesame oil, 10g ginger, a pinch of pepper) and mix well to make the sauce. You can also grate and add 1 clove of garlic if you like.
   🕒 03:52
7. Squeeze out the water from the napa cabbage after it has rested for 10 minutes.
   🕒 04:26
8. Add the squeezed napa cabbage, the sauce, and the cooled simmered onion to the ground pork bowl.
   🕒 04:57
9. Mix everything together without overworking the mixture. Cover with plastic wrap and let it rest for about 15 minutes.
   🕒 05:25
10. Add 400cc water and 1 tsp Somin Shantan to the pot used for simmering the onions, and dissolve the flavor to make the soup.
    🕒 05:54
11. Spread a generous amount of tempura flour, to taste, onto a cooking tray or similar surface.
    🕒 06:43
12. Place the filling on gyoza wrappers, pinch the edges together, and seal without using water. Leaving a little filling exposed will allow air to escape. Try this method if you're not used to making gyoza. [This is the key!] Arranging them on the tempura flour prevents the wrappers from sticking.
    🕒 06:54
13. Heat plenty of salad oil in a frying pan and arrange the gyoza. You can also turn off the heat to arrange them before turning it back on.
    🕒 11:16
14. Once the gyoza have lightly browned, add the hot soup (400cc water, 1 tsp Somin Shantan) and cover with a lid. Cook over high heat throughout.
    🕒 11:53
15. Season the soup by adding a pinch of salt, a pinch of pepper, and a dash of soy sauce.
    🕒 12:22
16. When the soup has mostly evaporated, drizzle in sesame oil, to taste, and let it sit without a lid.
    🕒 12:42
17. When the sizzling sound changes to a higher pitch, they are done. Place a slightly smaller plate on top, flip it over, and serve on the plate.
    🕒 13:07
18. Sprinkle with scallions, to taste, as a garnish.
    🕒 13:53
19. If desired, make a dipping sauce with a ratio of 6 parts vinegar and 4 parts soy sauce, and serve with the gyoza. If you like garlic, you can add grated garlic to the dipping sauce.
    🕒 14:26