Gyoza

Wash, trim, and finely chop the cabbage and chives.
Sprinkle with chicken powder and squeeze well to remove excess moisture.
Peel and chop garlic and ginger finely.

Combine minced pork, chopped vegetables, and all seasonings.
Place about 1 Tbsp (approx. 15 g) of filling in each gyoza wrapper.
Wet the edges with water and pinch to seal into a shell shape.
Lightly dust the bottom of the gyoza with potato flour (optional).

Heat sesame oil in a frying pan and place the gyozas close together.
When the bottoms turn golden brown, add water, cover with a lid, and steam for 3–4 minutes.
Remove the lid, drain excess water, and add a little more oil to crisp the other side.

Arrange gyozas on a plate and serve with the soy sauce and vinegar dipping sauce.
Add chili oil to taste.