Finely chop the cabbage, garlic chives, and green onion.

Heat oil in a skillet. Add the ground pork, ginger paste, and garlic paste, and sauté. Once the color changes, add the chopped vegetables and continue to sauté.

Add salt, pepper, and savory seasoning paste to taste.

Wrap the filling in gyoza wrappers. Sprinkle potato starch on a plate and arrange the gyoza on it. For a second layer, lightly dampen a paper towel and place it between the layers of gyoza.

Heat oil in a skillet and neatly arrange the gyoza. Use high heat. Add 1/3 cup water (80 ml), cover, and cook for about 3 minutes.

When the water has mostly evaporated, drizzle sesame oil over the gyoza and cook until the bottoms are golden, about 1 minute.

Use a spatula to loosen the gyoza from the pan. Place a plate over the skillet and flip to serve neatly.

At our house, we sometimes enjoy these as boiled gyoza on cold days—just add to a hot pot with napa cabbage, green onion, and maitake mushrooms. Since the filling is pre-cooked, they’re ready in no time!

Thank you to runa10 for reporting that these are great in curry hot pot. Since the filling is sautéed, you don’t need to simmer them—what a great idea!