First, put ground pork, finely chopped cabbage, garlic chives, garlic, and ginger into a bowl. Add soy sauce, sesame oil, salt, and pepper, then mix thoroughly until sticky.

Next, place the filling in the center of a gyoza wrapper and dab water around the edge. Pleat and wrap it neatly so the filling does not leak out while cooking.

Heat oil in a frying pan and arrange the gyoza. Once the bottoms turn golden brown, pour in water, cover with a lid, and steam-fry them.

When the water evaporates, remove the lid and drizzle a little sesame oil around the edges to make them crispy. Enjoy with vinegar-soy sauce and rayu (chili oil).