Steps

1. Finely chop the cabbage. Place it in a bowl, sprinkle with a pinch of salt, lightly knead, and thoroughly squeeze out the moisture. Squeezing out the moisture well is key! This prevents the filling from becoming diluted and improves its texture.
   🕒 01:26
2. In a large bowl, add 200g of ground pork and thoroughly knead to break up any clumps.
   🕒 01:55
3. To the bowl with the ground pork, add the [A] seasonings: 2 tsp of Cooking Sake (Rice Wine), 1 tsp of Oyster Sauce, 1/2 tsp of Sugar, 1/3 tsp of Salt, and a pinch of Pepper. Knead vigorously until sticky. This kneading step is crucial! It allows the salt to penetrate the meat, creating a sticky texture that helps bind the filling together.
   🕒 02:06
4. Once the meat is sticky, add the squeezed 100g of cabbage and mix by hand.
   🕒 02:56
5. Next, add the 30g of chives and mix gently.
   🕒 03:08
6. Continue by adding the finely chopped 2 tbsp of green onion, 1 tsp of ginger, and 1 tsp of garlic. Mix lightly, avoiding overmixing.
   🕒 03:17
7. Finally, drizzle in 2 tsp of sesame oil for aroma and mix.
   🕒 03:44
8. Spread the prepared filling thinly on a tray, cover with plastic wrap, and chill in the refrigerator to firm up. Spreading it thinly helps it cool faster and makes the filling easier to handle.
   🕒 03:48
9. Use the firmed filling to wrap approx. 20 dumpling wrappers. Ensuring a consistent amount of filling in each dumpling leads to even cooking.
   🕒 04:23
10. Heat 1 tbsp of White Sesame Oil in a frying pan and arrange the dumplings.
    🕒 05:40
11. Cook over medium-low heat until the bottoms of the dumplings develop a light golden-brown color.
    🕒 06:23
12. Pour 100ml of water into the pan, cover with a lid, and steam-fry over low heat for about 5 minutes.
    🕒 06:39
13. After 5 minutes, remove the lid, drizzle in sesame oil to taste for aroma, and cook until a nice golden-brown crust forms.
    🕒 06:49
14. Once browned, transfer the dumplings to a plate.
    🕒 07:58
15. Serve with your preferred dipping sauce: vinegar with pepper (to taste), or black vinegar with chili oil (to taste).
    🕒 08:36