Steps

1. Cut the napa cabbage in half lengthwise, then thinly slice. 【Here's the trick!】 Don't salt the cabbage; utilize its natural sweetness and texture.
   🕒 01:14
2. In a bowl, combine 100g ground pork, 1 tbsp soy sauce, 1 tbsp cooking sake, 1/2 clove grated garlic, 1 tsp potato starch, 1 tbsp sesame oil, and a pinch of salt. Mix well until it becomes sticky. 【Here's the trick!】 By seasoning the meat thoroughly before adding the cabbage, it becomes juicier and eliminates any gamey smell.
   🕒 02:01
3. Add the thinly sliced 100g napa cabbage and mix by squeezing, ensuring the meat and cabbage become one.
   🕒 03:31
4. Add 2 tbsp sesame oil to the frying pan.
   🕒 04:32
5. Place a generous amount of filling onto the gyoza wrappers and sandwich them by folding in half. It's okay if some of the filling oozes out. Repeat this process and arrange them in the pan. 【Here's the trick!】 The potato starch in the filling helps retain the juices. By simply sandwiching without pleating, the contact surface with the pan increases, resulting in a crispy texture.
   🕒 04:46
6. Heat the pan over medium heat until it starts to sizzle.
   🕒 05:55
7. Add 2-3 tbsp water, cover with a lid, and reduce heat to steam-fry.
   🕒 06:05
8. Remove the lid and let any excess moisture evaporate, finishing with a crispy texture.
   🕒 06:36
9. Drizzle with sesame oil as a finishing touch for an extra crispy finish.
   🕒 06:50
10. Turn off the heat, place a plate slightly smaller than the pan on top, flip it over, and transfer the gyoza to the plate.
    🕒 07:22
11. Mix soy sauce, vinegar, and chili oil to make the dipping sauce.
    🕒 08:04