Steps

1. Cut off a corner of the bag and pour water into the bag with 1 bag of Bean Sprouts to wash them. Add 1/4 tsp Salt and massage the bean sprouts through the bag to break them down.
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2. Let the Bean Sprouts sit for about 5 minutes. Once they release moisture, squeeze out the water thoroughly through the bag. (Key Tip!) This breaks down the bean sprouts without touching them and removes excess moisture, preventing the filling from becoming mushy and ensuring a delicious result.
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3. In a bowl, combine 150g Ground Pork, and [A] ingredients: 1 tsp Chicken Bouillon Powder, 2 tsp Soy Sauce, 2 tsp Cooking Sake (Rice Wine), 1 tsp Grated Garlic, 1 tsp Sesame Oil, and 1.5 tbsp Potato Starch. Mix well until it becomes sticky.
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4. Add the squeezed-out Bean Sprouts and 20g Chopped Green Onions to the mixed ground pork and stir until evenly combined.
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5. Wet the edges of the Gyoza Wrappers with water, place the filling in the center, fold in half, and firmly seal the edges. (Key Tip!) You can also place the filling lengthwise, roll it up tightly, and make 'stick' style dumplings for a delicious variation.
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6. Pour about 5mm to 1cm of oil into a frying pan and heat over medium heat.
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7. Once the oil is hot, arrange the dumplings in the pan and pan-fry one side until golden brown.
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8. Flip them over and pan-fry the other side until golden brown.
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9. Once everything is golden brown, remove them from the pan and drain on paper towels or a wire rack. Cook the remaining dumplings in the same way.
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10. These are delicious as is, but if you find the flavor a bit light, serve with a side of seasoned soy sauce and vinegar.
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