[Gyoza]
In a bowl, combine the ground pork, napa cabbage, garlic chives, egg, soy sauce, sesame oil, grated garlic, salt, and pepper. Mix well.

Place a spoonful of the filling in the center of a gyoza wrapper. Moisten the edge with water, fold in half, and pleat to seal the dumpling.

[Kiritanpo]
Place 3/4 cup (about 150g) hot cooked rice in a zip-top bag. Add a pinch of salt and 1 tablespoon potato starch. Knead well to combine.

Once sticky, wet your hands and shape the rice mixture around chopsticks to form sticks. You can also shape some into round dumplings.

Lightly coat a skillet with sesame oil and cook the kiritanpo, turning, until golden brown on all sides.

[Gyoza Hot Pot]
In a clay pot or Dutch oven, add the napa cabbage, bean sprouts, maitake mushrooms, green onion, and mizuna. Pour in the chicken bouillon and water. Cover and bring to a boil.

When boiling, add the kiritanpo and gyoza. Cover and cook until both are cooked through.

Mix some of the hot pot broth with ponzu sauce to make a dipping sauce, and enjoy.