Steps

1. In a bowl, combine Ponzu Sauce 1 tbsp and Sesame Oil 1 tsp to make the dipping sauce.
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2. Finely shred 150g of Cabbage into about 3mm wide strips.
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3. From the shredded cabbage, take 50g of the leaf parts and spread them on the steaming plate.
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4. Add the remaining cabbage to a bowl, sprinkle with Salt 1/2 tsp, and lightly salt until it wilts.
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5. Once the cabbage releases water, squeeze out the moisture thoroughly by hand.
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6. Finely chop the squeezed cabbage.
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7. In another bowl, add 100g of Ground Pork, Potato Starch 1 tsp, and Cooking Sake (Rice Wine) 1 tsp, and knead until sticky.
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8. Add the finely chopped cabbage to the kneaded ground pork and mix well.
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9. Moisten the edges of the Gyoza Wrappers with water, place the meat filling in the center, fold in half, and firmly seal the edges.
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10. Moisten the corners of the gyoza wrappers with water, bring both ends together, and press to seal.
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11. Arrange the wrapped dumplings on top of the cabbage leaves spread on the steaming plate. [Here's the trick!] Lining the plate with cabbage leaves prevents the dumplings from sticking and allows for beautiful plating. You can also eat the leaves together, making full use of the ingredients.
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12. Place a small plate in a deep frying pan, pour water around it, and then place the steaming plate with the dumplings on top of the small plate.
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13. Cover with a lid, turn the heat to high, and once it boils, reduce to medium heat and steam for 7 minutes. Add more water during cooking if it runs low.
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14. Carefully remove the steamed dumplings, being mindful of the heat.
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15. Drizzle the prepared dipping sauce over the steamed dumplings, sprinkle with Toasted Sesame Seeds, and serve. Enjoy!
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