No-Wrap One-Pan Jumbo Gyoza

Put 400g of ground pork and 1/2 teaspoon of salt in a bowl and mix well until sticky.

Add the egg, water, sake, soy sauce, sesame oil, potato starch, ginger, and garlic, sprinkle in a pinch of pepper, and knead together well.

Prepare freezer bags and put half of the filling in each. Flatten thinly, press out the air, and seal. Do the same with the rest and store in the freezer.

On the morning of the day you cook, move the seasoned frozen Chinese-style filling to the refrigerator to thaw. It will be thawed by evening.

Wrap 2 cabbage leaves loosely in plastic wrap, microwave at 500W for about 1 minute, then chop coarsely.

Cut 30g of nira into 5mm pieces.

Line a 20cm frying pan with frying pan foil and, before turning on the heat, lay out half of the 20 gyoza wrappers to cover the bottom.

Spread half of the thawed Chinese-style filling evenly over the wrappers, then top evenly with the cut cabbage and nira.

Spread the remaining Chinese-style filling over it and top with the remaining gyoza wrappers.

Pour 2 tablespoons of water between the foil and the frying pan, cover, and cook over medium heat for 3 to 4 minutes.

Once the wrappers on the bottom are browned, turn off the heat, remove the lid, and cover with another sheet of foil, printed side down. Pressing down with your hands, flip the whole frying pan over and remove the contents.

Slide it back into the frying pan along with the foil and drizzle 1 teaspoon of sesame oil around the edge so it spreads over the wrappers. Cover and cook over medium heat for 2 to 3 minutes, then turn off the heat and remove it to finish.