Steps

1. Cut the half green onion in half.
   🕒 00:20
2. Finely chop the 1/2 bunch of chives.
   🕒 00:24
3. Finely chop the 1 piece of beef fat and add it. [This is the key!] Adding beef fat increases the umami and makes it juicy.
   🕒 00:31
4. Put the 200g of ground pork in a bowl, add the 1 pinch of salt and 1 pinch of pepper (black pepper) and knead. [This is the key!] Just like when making hamburger patties, it's important to knead it thoroughly.
   🕒 00:46
5. Add the 1cm of grated ginger and 1cm of grated garlic.
   🕒 01:06
6. Add 1 tsp of soy sauce, 1 tsp of oyster sauce, 1/4 tsp of miso, and 1 tsp of honey and mix well.
   🕒 01:11
7. Out of the 100cc of water, add about 50cc first and knead.
   🕒 01:34
8. Add all the remaining water and knead well until it comes together. [This is the key!] Adding water in two stages makes it juicy. It may look runny at first, but it will come together if you continue to knead.
   🕒 01:47
9. Add all the chopped chives, green onion, and beef fat and mix.
   🕒 02:00
10. Add 1 tbsp of sesame oil and knead further. Once the beef fat melts and everything comes together, the filling is ready.
    🕒 02:09
11. Wrap the filling with the gyoza wrappers.
    🕒 02:25
12. Turn on the heat to the pan, spread a little oil lightly, and arrange the gyoza.
    🕒 02:43
13. Cook over medium heat for about 1 minute.
    🕒 02:57
14. Add about 50cc of hot water, cover with a lid, and steam for 4 minutes.
    🕒 03:02
15. Remove the lid, increase the heat to evaporate the remaining water, and once browned, it's done.
    🕒 03:15