Steps

1. Cut 10cm of leek in half and slice thinly.
   🕒 01:22
2. Add 100g of ground pork and the chopped leek to a bowl.
   🕒 01:38
3. Add [A] 2 tsp soy sauce, 2 tsp sake, 1 piece grated ginger, and 2 tsp sesame oil, and mix with a rubber spatula until the seasonings are evenly distributed.
   🕒 01:44
4. Julienne 30g of ginger.
   🕒 02:28
5. Wet the edges of 10 gyoza wrappers with water.
   🕒 03:13
6. Place the filling on the wet wrappers, fold in half, and press firmly to flatten. 【This is the key!】 By simply folding without pleating, you increase the area that becomes crispy.
   🕒 03:31
7. Heat 1 tbsp vegetable oil in a frying pan and arrange the wrapped gyoza.
   🕒 04:29
8. When you hear sizzling, add 1-2 tbsp water, cover with a lid, and steam-fry. 【This is the key!】 Folding them flat speeds up the cooking process, saving time.
   🕒 05:15
9. Open the lid and check if the gyoza are cooked through.
   🕒 05:38
10. For the finishing touch, drizzle in 1 tbsp sesame oil, increase the heat, and fry until even crispier.
    🕒 06:04
11. If desired, flip all the gyoza and fry until both sides are crispy. 【This is the key!】 Pan-frying both sides increases the crispy surface area, enhancing the snack appeal.
    🕒 06:38
12. Transfer the cooked gyoza to a plate.
    🕒 07:20
13. In a small dish, prepare [B] julienned ginger, [C] soy sauce to taste, vinegar to taste, and chili oil to taste, and serve with the gyoza.
    🕒 07:35