Steps

1. In a bowl, combine ground pork (150g), egg (1), chicken bouillon powder (1 tsp), soy sauce (1 tsp), minced garlic (1 tsp), grated ginger (1 tsp), sesame oil (2 tsp), and potato starch (1 tbsp). Mix well until it forms a paste.
   🕒 00:54
2. Finely chop the chives (1/2 bunch, 50g) into 5mm pieces and add them to the bowl. Mix until everything is evenly incorporated.
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3. Cut the boiled and drained somen noodles (1 bundle, 100g - dried) into four equal lengths. Add them to the bowl and mix until evenly distributed throughout the filling.
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4. Heat vegetable oil (to taste) in a frying pan over medium heat.
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5. Once the pan is hot, scoop portions of the somen gyoza mixture with a spoon, flatten them into circular shapes, and arrange them in the pan.
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6. Pan-fry until the bottom develops a golden brown color. (This is the key!) Achieving a good sear creates a wonderfully crispy texture.
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7. Once the bottom is browned, flip the gyoza and cook the other side until it's also golden brown.
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8. Cover the pan with a lid and steam-fry over medium heat for 2 minutes.
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9. If the color is too light, pan-fry the surfaces further. Transfer to a plate and serve. Enjoy!
   🕒 03:06