Juicy Cabbage Gyoza Dumplings (Lightly Seasoned)

Cut the cabbage into quarters, and boil until wilted.
As the cabbage boils, mix the soy sauce and chicken stock together and microwave for about 30 seconds.
Add the warmed soy sauce mixture and sesame oil to the ground pork, and mix together well.
Cool down the boiled cabbage in cold water, and chop up coarsely.
Squeeze out the cabbage well to remove excess water.
Use paper towels or a sieve.
Finely chop the chives.
Smash the garlic with the side of a knife, then chop finely.
Add cabbage, chives and garlic plus 2 tablespoons of katakuriko to a bowl and mix together.
Use cooking chopsticks to mix to prevent excess water from coming out of the vegetables.
Combine the vegetable and pork mixtures.
Knead together well until it becomes sticky.
Wrap the filling in gyoza skins.
Pan fry the gyoza dumplings.
You can do it the way they do it at restaurants, but in our house, we do it like shown in the photo.
Heat a frying pan, add vegetable oil and the dumplings, and fry over medium-high heat until browned, about 2-3 minutes.
Pour in water (to about 5 mm depth) from the edges of the pan, cover with a lid and steam-fry for about 5 minutes, over low-medium heat.
Take the lid off, shake the pan back and forth and continue cooking until you hear crackling sounds from the pan.
When there's no moisture left in the pan, drizzle about 1 tablespoon of oil in batches, and shake the pan back and forth again.
Done!