Steps

1. Place 200g ground pork in a bowl.
   🕒 03:14
2. Finely chop 50g long green onion.
   🕒 03:37
3. Add the finely chopped long green onion to the bowl with the ground pork.
   🕒 04:14
4. Trim 50g chives and chop into small pieces.
   🕒 04:27
5. Add the chopped chives to the bowl.
   🕒 05:01
6. Grate 6g garlic and 6g ginger, then add to the bowl.
   🕒 05:16
7. Add 2 tsp oyster sauce, 1 tsp soy sauce, 4 pinches salt, and black pepper to taste to the bowl.
   🕒 05:46
8. Add 6 tbsp water to seal in the meat juices.
   🕒 06:28
9. Add 3 tbsp lard and 2 tsp sesame oil.
   🕒 06:43
10. Add 8 dashes umami seasoning and knead well by hand until the entire filling is thoroughly mixed.
    🕒 07:13
11. Place the filling on a gyoza wrapper, moisten the edges with water, and fold into pleats about twice while sealing. 【Expert Tip!】 Fewer pleats won't affect the taste, so wrapping them simply is recommended.
    🕒 07:59
12. Divide the wrapped gyoza into portions to be fried (half or one-third).
    🕒 11:19
13. Heat a generous amount of oil as needed in a frying pan and arrange the gyoza while the heat is off. Leave space between gyoza to prevent sticking.
    🕒 11:28
14. Place the frying pan over medium-high heat and fry until the gyoza are browned.
    🕒 12:05
15. In a separate container, mix 70cc water and scant 1 tsp potato starch to prepare a slurry.
    🕒 12:14
16. Once browned, reduce heat to medium, add the potato starch slurry around the gyoza, cover, and steam-fry. 【Expert Tip!】 By browning them first before adding the slurry, you can enjoy both a crispy texture and a plump, steamed texture.
    🕒 13:02
17. Cover and steam-fry for about 2 to 4 minutes.
    🕒 15:05
18. Once the liquid has evaporated, remove the lid and continue to evaporate moisture while separating the gyoza.
    🕒 15:51
19. If you want them extra crispy, drizzle 1 and a half tsp oil around the edges.
    🕒 17:13
20. Once plated, they are ready to serve. Cook the remaining gyoza in the same manner.
    🕒 17:52