Steps

1. In a heatproof container, combine Mirin (Sweet Rice Wine) 1/2 tbsp and Sugar 1/2 tbsp and mix.
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2. Microwave on 600W for about 20 seconds.
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3. After microwaving, add Soy Sauce 1 tbsp and Vinegar 1/2 tbsp, then mix to create the sauce.
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4. Cut off the stems from 3 Perilla Leaves, cut them in half lengthwise, and then thinly slice.
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5. Cut 1 Japanese Ginger (Myoga) in half lengthwise and slice thinly. If you find the bitterness of Japanese ginger off-putting, soaking it in water will make it more palatable.
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6. Thinly slice 50g Cabbage.
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7. Sprinkle 1/4 tsp Salt over the sliced cabbage and massage to wilt.
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8. Squeeze out the water from the wilted cabbage and finely chop.
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9. In a bowl, combine 150g Ground Pork, 1 tsp Potato Starch, 1 tsp Cooking Sake (Rice Wine), and a pinch of Salt. Mix well until sticky and pasty.
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10. Add the finely chopped cabbage and mix until everything is evenly combined.
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11. Wet the edges of the Dumpling Wrappers with water.
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12. Place the meat filling in the center of a wrapper, fold it in half, and press the edges to seal.
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13. Wet the corners of the dumpling edge with water, then stick the corners together and pinch with your fingertips to seal securely. Holding the dumpling with your middle finger, index finger, and thumb makes it easier to create pleats.
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14. Bring a large pot of water to a rolling boil.
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15. Add the dumplings to the boiling water and cook for about 3 minutes.
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16. Once the dumplings float to the surface, transfer them to cold water to cool down.
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17. Drain the cooled dumplings in a colander.
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18. Arrange the dumplings on a plate.
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19. Drizzle the prepared sauce all over the dumplings.
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20. Garnish with the chopped perilla leaves and Japanese ginger. Serve and enjoy!
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