Place the ground pork in a bowl. Add the soy sauce, sake, sesame oil, black pepper, and grated ginger. Mix well to season the meat. The mixture will be quite wet, but the meat will absorb the liquid.

Add the green onions and garlic chives to the bowl and mix well. As you mix, the vegetables will break down and their aroma will blend into the meat, giving it that classic gyoza smell.

Add the chopped cabbage and sprinkle the potato starch over the mixture like snow. Mix well. The potato starch will absorb the moisture from the seasonings and vegetables, keeping the filling juicy and preventing it from soaking through the wrappers.

Shape the gyoza using the pleated fold method. Arrange them on a tray to prevent sticking and make them easy to remove. This also cuts down on cleanup. Heat a gyoza pan or skillet, add oil, and arrange the gyoza flat side down. Pour in a thin mixture of water and flour, cover, and cook until done.

Transfer to a plate and serve. We like to use a generic gyoza dipping sauce. For extra flavor, add garlic or gochujang to the sauce.

Featured in Joy-kun’s Seasonal Vegetable Festa on March 1, 2010, as a spring cabbage recipe.

Published in Cookpad’s Delicious Select Meat Recipes, first edition August 25, 2014.

Published in Cookpad’s Delicious Best Recipes, first edition October 25, 2019.