Gyoza (dumplings) | Kenmasu Cooking's recipe transcription

Cut the cabbage into small pieces and chop with a chopper.
Place in a bowl, add salt, mix well and set aside.

Chop the green onions and chives and add them to the frying pan.
Add ground pork.
Wrap the cabbage from step 1 in a cloth, squeeze it, remove the moisture, and add.
Add (A) and mix well until it forms a lump.
Roll it into a ball that will fit inside the gyoza skin and place it in the frying pan.

Wrap the rolled pieces 2 into a round dumpling shape with gyoza skin, then close and return to the frying pan with the mouth facing down.
Wrap the remaining seeds in gyoza skin and place in the frying pan.

Heat the frying pan.
Pour the oil through the skin of the pot.
When the bottom of the dumplings starts to brown, add water to half the height of the dumplings.
Cover and steam for about 5 minutes.
After 5 minutes, remove the lid and lightly sprinkle sesame oil all over.
Heat it further to evaporate the moisture.
Transfer the gyoza from the frying pan to a plate.