Chop the chives finely. Don't throw away the white parts at the end!!
Put the pork mince into a bowl. Mix with your hands and gather into one bunch. Add condiments, garlic, and ginger and mix again. Be patient and mix firmly! This is the only part that's troublesome. It's important!
Add chives into the bowl from step 2, and mix together lightly.
Wrap up the filling. When pan-frying, add a water dissolved flour and katakuriko slurry to make it crispy.
[Sauce] Mix the same amount of fish sauce, lemon juice and ponzu! Add hot chili pepper powder and pepper if you prefer.
Story Behind this Recipe
Do they have gyoza in Thailand? Gyoza is really tasty, but it's so much trouble to chop the veggies. That's why I wanted to make good gyoza only using Chinese chives, so I made the best of nam pla fish sauce.
Make sure to do Step 2 right! Mix the meat well with your hands before adding Chinese chives. There's no Ra-yu hot sesame oil in the sauce. Please use red hot pepper powder or ichimi togarashi (Japanese red chili pepper) for spiciness. I recommend pepper.