Steps

1. In a plastic bag, combine ground pork (120g), cooking sake (rice wine) (2 tsp), potato starch (1 tsp), salt (a pinch), grated garlic (1 tsp), and sesame oil (1 tsp). Mix well until sticky.
   🕒 00:52
2. Place a gyoza wrapper on a flat surface. Cut off the corner of the plastic bag and squeeze out about one-tenth of the meat mixture onto the center of the wrapper in a stick shape.
   🕒 01:14
3. Place one crab stick on top of the squeezed meat mixture. Moisten the edges of the gyoza wrapper with water, then roll it from the front and securely seal the seam. (Pro Tip: Using a plastic bag allows you to neatly squeeze out the filling without dirtying your hands.)
   🕒 01:27
4. Bring a pot of water to a rolling boil and add the dumplings. Cook for 2-3 minutes until they float to the surface.
   🕒 02:04
5. Drain the floated dumplings and arrange them on a plate. Cook the remaining dumplings in the same way.
   🕒 02:38
6. In a bowl, mix soy sauce (1 tbsp), mirin (sweet rice wine) (1/2 tbsp), sugar (1/2 tbsp), and vinegar (1/2 tbsp) to create a soy-vinegar dipping sauce.
   🕒 03:05
7. Drizzle your preferred sauce, such as the soy-vinegar sauce or ponzu, over the plated dumplings. Garnish with chopped green onions as desired. (Pro Tip: Since crab sticks are salty, use less salt in the meat filling and adjust the taste with the sauce added at the end.)
   🕒 03:23