Combine the ・ seasoning ingredients and the ground pork and mix. Stir together thoroughly until the seasoning is well-blended into the meat and becomes glutenous.
Rinse the scallions and Chinese chives and slice them together. Add them to the ingredients from Step 1 and mix evenly.
Mince the Chinese cabbage by first slicing lengthwise into ribbons, then finely chopping the ribbons. Add this to the ingredients in Step 2 and contain the moisture by adding katakuriko.
Wrap the combined ingredients from Step 3 in gyoza pot sticker wrappers. Prepare a dish of water with a small amount of flour dissolved in it.
Add about 1 tablespoon of oil to a frying pan, arrange the pot stickers, and add 150 ml of water from Step 4. Cover and steam. Cook until golden brown, then transfer to a plate.
In Step 5, while checking the pot stickers, drizzle a small amount of sesame oil over them to give them a crisp and aromatic finish.
Story Behind this Recipe
We had a dim sum party the other day and I made my cabbage-based gyoza pot stickers that we make once a week as a detoxifying dish. The pot stickers came out crispy with a glutenous filling, and the Chinese cabbage gave it a delicious glistening and sweet punch.
A while back, when Chen Kenmin ("father of Chinese Sichuan cooking" in Japan) made dim sum on his show, he explained that it was important to give the filling a glutenous texture when mixing the minced meat with seasoning. He also said that using Chinese cabbage as a flavoring ingredient will help the filling blend well and bring out the flavors. The gyoza pot stickers will turn out crispy if you add water when you start frying.