Hi, I am Francis, the host of this show “Cooking with Dog.” Today, we are making Yaki Gyoza, fried dumplings with crispy outside and deliciously juicy fillings. Let’s prepare the ingredients for Gyoza. Cut the cabbage leaf into strips. Chop them into small pieces. Shown here are about 1/8 inch pieces. Slice the onion wedge but leave the root part attached. Chop the onion into small pieces. These would also be 1/8 inch pieces. Chop the garlic chive stems first. Next, cut the leaf parts in half and chop them into fine pieces. Grate the garlic clove and the ginger. Let’s make the filling for Gyoza. Knead ground pork in a bowl until a bit gooey. Add soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic and ginger and oyster sauce to the ground pork. Knead the mixture thoroughly. This thickness is ideal for giving the filling a juicy texture when cooked. Add chopped cabbage, onion and garlic chives to the mixture. Lightly stir until evenly mixed. Cover the bowl with a plastic wrap. Keep the mixture in a fridge for 30 minutes, so the pork and vegetables blend well together. Let’s wrap the fillings. Sprinkle some flour on a baking sheet. This will also give gyozas extra crispiness. Scoop the fillings and spread onto gyoza skins. Wet the edges of Gyoza skins. Fold the skins in half and begin forming pleats only on one side. Place Gyozas on the baking sheet. This is one example of how to wrap the fillings and you can arrange it as you like. Let’s make Gyoza sauce. Put black vinegar and soy sauce in a bowl. Stir lightly. Let’s cook Gyoza. Heat sesame oil in a frying pan over medium heat. Line up half of Gyozas in the pan. Pour over boiling water until they are half covered. Put a lid on and cook over medium-high heat for about 5 to 6 minutes. When the water has evaporated and Gyozas start to sizzle, Add some more sesame oil between the gyozas and replace the lid. Cook for 1 to 2 minutes more. When the bottoms of Gyozas become golden brown, remove the Gyozas with a spatula. Serve Gyozas bottom side up on a plate. This recipe can be a great side dish for Ramen noodles. Add rayu or sesame oil to Gyoza sauce according to your taste. Gyozas are cooked crispy and delicious! Uncooked filling will easily go bad, so do not leave in the fridge for a long. Good luck in the kitchen!