Oyaki (onion, pork and wood ear mushroom oyaki) | Recipe transcription by Kenmasu Cooking

Thinly slice the spring onion and transfer to a bowl.
Cut the pork into bite-sized pieces with kitchen scissors and place in a bowl.
Tear the wood ear mushrooms into bite-sized pieces with your hands and place in a bowl.

Add enough flour to coat the whole mixture and the chicken stock powder, and mix with your hands.
Add water little by little and mix to adjust the amount of water so that the batter is evenly coated.

Add oil to a frying pan and place over medium heat. Divide 2 into bite-sized pieces and arrange.
Press down with a spatula and cook until browned on both sides and done.