Steps

1. Place 100g of shrimp in a bowl. Add a pinch of salt, a pinch of pepper, and a little egg white in that order and mix. Once combined, lightly coat with a little potato starch, and finally add a little oil and mix quickly.
   🕒 00:51
2. Chop 40g of chives into 1cm pieces. Finely chop 10g of scallion, 10g of ginger, and 10g of garlic.
   🕒 00:58
3. In a cold bowl, add 200g of ground pork. Add 1 tbsp cooking sake (rice wine), 1 tbsp oyster sauce, a pinch of sugar, pepper to taste, and 1/4 tbsp salt. Mix well until the pork becomes elastic.
   🕒 01:24
4. To the mixed pork, add the chopped 10g scallion, 10g garlic, 10g ginger, and 40g chives. Gently mix everything with your fingers, avoiding overmixing. This helps prevent the chives from releasing too much moisture.
   🕒 02:32
5. Finally, add 1 tbsp sesame oil and mix until everything is evenly combined.
   🕒 03:13
6. Spread the prepared filling thinly on a tray and chill in the refrigerator until firm. Spreading the filling thinly allows it to cool faster and makes it easier to wrap.
   🕒 03:51
7. Place 1 gyoza wrapper on your palm. Put 1 pre-treated shrimp on top of the wrapper, followed by a moderate amount of the chilled filling.
   🕒 04:37
8. Pinch and fold the wrapper to seal the bun. Lightly press down with the sealed side facing down. Repeat this process for all approx. 25 gyoza wrappers.
   🕒 04:47
9. Lightly oil a frying pan with white sesame oil to taste. Arrange the buns in the pan with the sealed side down. Cook over medium heat until the bottoms develop a light golden-brown color.
   🕒 05:03
10. Once browned, add 100ml of water. Cover with a lid and steam-bake over low heat for 4 minutes.
    🕒 06:22
11. Drizzle a little sesame oil around the edges of the buns. Flip them over and cook until the other side is also golden brown. Your pan-fried buns are ready!
    🕒 06:44