Steps

1. In a wide pan, combine 5g powdered gelatin and 1 tbsp chicken soup stock powder. [This is the key!] This is a crucial step for making juicy gyoza.
   🕒 01:04
2. Add 200ml of boiled water to the pan and mix well until the gelatin and chicken soup stock powder dissolve.
   🕒 01:48
3. Let it cool slightly, then chill in the refrigerator until set to create the jelly. [This is the key!] Instead of using water, we're making the jelly with chicken soup stock to condense the flavor.
   🕒 02:01
4. Remove the core from the cabbage and chop it into slightly larger pieces. [This is the key!] To retain a crisp texture, chop with a knife rather than a food processor.
   🕒 05:17
5. Place the chopped cabbage in a bowl, sprinkle with 1/2 tsp salt, mix well, and let it sit for at least 5 minutes to remove excess moisture and any raw cabbage smell.
   🕒 06:07
6. Finely chop the chives. Remove the stems from the shiitake mushrooms and mince them. Mince the onion as well.
   🕒 06:39
7. In a separate bowl, add the freshly taken-out-of-the-refrigerator 200g ground pork, 2 pinches salt, and to taste white pepper. Add the 1 beef suet that has been returned to room temperature and knead quickly until it becomes pasty. [This is the key!] Adding salt and kneading helps the proteins bind and traps the juices. Work quickly to avoid warming the meat with your hands.
   🕒 07:33
8. To the meat mixture, add [A] 1 tbsp soy sauce, [A] 1/2 tbsp sugar, [A] 1 tsp chicken soup stock powder, and optionally [A] 7 shakes MSG(Ajinomoto) (MSG), [A] 1 tbsp oyster sauce, and [A] 1/2 tbsp sesame oil. Add the grated 1-3 cloves garlic and 10g ginger, and mix to season the meat mixture.
   🕒 08:35
9. Add the minced chives, shiitake mushrooms, onion, and the cabbage (after thoroughly squeezing out the water from salting) to the meat mixture.
   🕒 09:05
10. Add 1 tbsp potato starch and mix gently without over-mixing. [This is the key!] The potato starch will coat the meat juices and moisture, trapping them inside.
    🕒 09:28
11. Break up the chilled jelly with a fork and add it to the meat mixture. Mix thoroughly until everything is incorporated. [This is the key!] This jelly will melt during cooking, creating an incredibly juicy gyoza that's swimming in its own juices.
    🕒 09:51
12. Chill the meat mixture in the refrigerator for about 30 minutes to prevent moisture and juices from seeping out.
    🕒 10:23
13. Mix 1 tsp all-purpose flour with water until well combined.
    🕒 11:20
14. Place a generous amount of the meat mixture onto 50-60 gyoza wrappers. Fold and seal tightly while creating pleats to prevent the opening.
    🕒 11:33
15. Add 1/2 tbsp vegetable oil to a large frying pan and heat over medium heat.
    🕒 12:27
16. Spread the oil and arrange the gyoza in a spiral pattern in the pan. Cook until the bottoms are golden brown. [This is the key!] Pressing down firmly on the bottoms of the gyoza as you place them ensures even browning.
    🕒 12:37
17. Once the bottoms of the gyoza are browned, pour the flour-water mixture over them, cover with a lid, and steam over medium heat for 4.5 minutes.
    🕒 13:00
18. Remove the lid, drizzle with 1 tbsp sesame oil, and increase the heat to high for 30 seconds to add a fragrant crispiness.
    🕒 13:11
19. Turn off the heat, place a plate over the frying pan, invert it to transfer the gyoza onto the plate, and serve. Enjoy!
    🕒 13:25