Steps

1. Finely slice 200g of cabbage into 3mm strips.
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2. Add 1/4 tsp of salt to the sliced cabbage, massage to wilt, and let sit for 5 minutes.
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3. In a bowl, combine 100g of ground pork, 1 tsp of chicken bouillon granules, 1 tsp of soy sauce, 1 tsp of grated garlic, 1 tsp of grated ginger, 2 tsp of cooking sake (rice wine), and 1 tbsp of potato starch. Mix until sticky and well combined.
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4. Firmly squeeze out the water from the salted and wilted cabbage by hand.
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5. Add the squeezed cabbage to the meat mixture bowl and mix thoroughly until uniform.
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6. Moisten the edges of the large gyoza wrappers with water.
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7. Lay out 3 gyoza wrappers on a flat surface, overlapping the edges. Place the mixed meat filling in the center.
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8. Lift the front edge of the wrapper and roll, then fold in both sides. Continue rolling and firmly seal the end. (Key Tip!) Sealing the end down while cooking helps prevent the juices from leaking.
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9. Heat oil in a frying pan over medium heat.
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10. Place the rolled cabbage rolls seam-side down in the heated frying pan and cook until the bottom is browned.
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11. Flip the rolls and cook the other side until browned.
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12. Once browned, add 6 tbsp of water, cover with a lid, and steam-cook over low heat for 5 minutes. (Key Tip!) Steaming ensures the inside is cooked through.
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13. Remove the lid and cook over medium to medium-high heat to evaporate excess moisture.
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14. Once the moisture has evaporated, drizzle with sesame oil to taste and lightly fry for added flavor.
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15. Plate and serve with your favorite dipping sauce (e.g., soy sauce and vinegar).
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