Roughly chop the garlic chives, green onion, and cabbage. Place them in a bowl, sprinkle with about 1/2 teaspoon salt (extra, not from the main ingredient list), toss, and let sit for a while.

Wrap the vegetables from step 1 in a clean kitchen towel and squeeze out the excess moisture (it’s okay to squeeze firmly).

Add the ground pork and squeezed vegetables to a bowl. Add the remaining salt, black pepper, ginger, garlic, granulated kombu dashi, and sesame oil. Mix thoroughly until the mixture becomes sticky.

Fill the gyoza wrappers with the filling. Heat oil in a skillet, arrange the gyoza neatly, and pan-fry until the bottoms are nicely browned.

Pour about 1/2 cup (100 ml) of water mixed with a little flour into the pan, cover, and cook on high heat. When the water has evaporated, remove the lid, drizzle a little sesame oil around the edge, and shake the pan to loosen the crispy wings. Flip onto a plate and serve! Enjoy with vinegar-soy sauce and chili oil if you like.

If you make the gyoza ahead of time and cover them with plastic wrap on a plate, the wrappers can get soggy. In that case, try using a bamboo strainer like the one in the photo (available at dollar stores). It absorbs excess moisture and works great! In summer, cover with a dry kitchen towel and refrigerate.