Chewy and Crisp Cucumber Boiled Dumplings

Combine 2 tablespoons ponzu, 2 teaspoons water, 1 teaspoon sesame oil, and 1 teaspoon toasted sesame seeds to make the sauce and set it aside.

Trim both ends off 1 cucumber (100g) and shave the bumps off the sides with a knife.

Cut the trimmed cucumber into fine 3mm dice.

Once cut, sprinkle with 1/2 teaspoon salt and rub until the cucumber softens and releases its moisture.

In a bowl, combine 100g ground pork, 1 teaspoon potato starch, 1 teaspoon sake, and 1 teaspoon each of grated garlic and ginger, and knead until sticky.

Squeeze the salted cucumber by hand to remove the moisture thoroughly, then add it to the bowl of ground meat and mix. There is a generous amount of cucumber, so mix well until everything comes together evenly.

Scoop the filling with a spoon and place it in the center of a gyoza wrapper, moisten the edge of the wrapper with water, fold it in half, and pinch the edges to seal.

Once it forms a half-moon, dab water on one corner and roll the corners together to join them. It is easier if you hold the corners with your thumb and index finger while pressing your middle finger against the center and rolling it firmly.

After wrapping them all, bring a generous amount of water to a boil in a deep frying pan or pot.

Once the water boils, drop in the dumplings and boil for about 3 minutes. They are done when they puff up and float to the surface.

When they are done, transfer them to a colander and drain.

Arrange the drained dumplings on a plate and drizzle the prepared sauce over everything. Chili oil can be added to taste for extra flavor.