Prepare a bowl and mix all the ingredients for group A until it gets sticky. (Minced pork, soy sauce, sesame oil, Sake, black pepper and grated ginger)

Chop the spring onion. Put in the bowl with meat.

Chop Napa cabbage in small size. Mix with potato starch. This is to lock in moisture.

Place a small spoonful of meat on the dumpling skin. Dip the edges in water. Fold in half and make 3-4 pleats on the right side. Then, make a pleat from the center toward the left. As you fold each pleat, make sure to press the folded pleat tightly against the back part of the wrapper with your finger.

Put 1 tablespoon of oil in a frying pan, arrange the dumplings(please see the step photo). Add the mixture of water and flour.

Once the wings are created and it turns nicely brown, pour sesame oil around the edges of the frying pan.

Place the plate on the pan and carefully turn it over.

Make the dipping sauce by simply mixing sesame oil, soy sauce and ra-yu(ra-yu is optional).