Pan-Fried Gyoza

Combine strong flour, sesame oil, and hot water in a bowl. Mix until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until smooth.

Wrap the dough in plastic wrap and let it rest for 5 minutes.

Unwrap the dough and knead it again for about 5 minutes.

Wrap the dough again and let it rest for another 30 minutes.

Boil the napa cabbage until tender, then cool it in cold water. Cut the tough portions into smaller pieces first, then chop the rest.

Finely chop the garlic chives, noting that the tougher, greener parts can be slightly bitter but add depth.

In a large bowl, combine the ground pork ribs, chopped napa cabbage, garlic chives, salt, MSG, black pepper, white pepper, ground ginger, and bold-flavored sesame oil.

Knead the filling ingredients thoroughly with your hands until well combined. Ensure the salt is evenly distributed. Let the mixture rest in the refrigerator for at least 24 hours.

Roll the rested dough into a log and tear off approximately 8-gram pieces.

Flatten each piece of dough and roll it out into a thin circle, about 8 cm in diameter. Use the moisture from the vegetables in the filling to help seal the edges.

Place a spoonful of filling in the center of a gyoza wrapper. Fold the wrapper in half, then pleat one edge to seal, creating the characteristic gyoza shape.

Heat a large, flat-bottomed pan or wok over medium-high heat. Add vegetable oil and coat the bottom.

Carefully place the folded gyoza in a single layer in the hot pan, ensuring they don't touch.

Pour the slurry (1 tbsp flour mixed with 100ml water) into the pan. Immediately cover with a lid and cook for about 6.5 minutes, or until the water has evaporated and the bottoms are golden brown.

Listen for the water to evaporate completely. The gyoza should be a nice golden brown on the bottom and cooked through.

Carefully remove the gyoza from the pan using a spatula and serve immediately. It's best to try them without any other condiments first to appreciate the full flavor.