餃子（白菜棒餃子）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Cut the Chinese cabbage into strips about 3mm wide and place them in a bowl.
Add salt, mix well and let stand for 5 minutes.

Put minced pork and (A) in another bowl and knead until it becomes sticky.
Squeeze out the water from Step 1 with your hands, chop it finely, add it to a bowl, and mix well.

Wet the edges of the gyoza skins with water (not listed) and arrange 3 pieces horizontally, slightly overlapping each other.
Place 2 in the center.
Roll up the skin of the gyoza in front, fold both ends inward, and wrap again.
Make 6 pieces of the above.
Make the above using the remaining two pieces of gyoza skin.

Heat oil in a frying pan over medium heat.
Place the rolls in step 3 side by side with the end facing down.
Bake until the bottom is browned.
Flip it over and cook until it is browned on the other side.
Pour water, cover, and steam-fry for 5 minutes over low heat.
Remove the lid and heat over medium-high heat to evaporate the moisture.
Add sesame oil and bake.

お皿に4を盛り付けて完成。