Gyoza Nabe (Dumpling Hot Pot)

Finely chop 200 grams of Napa cabbage, sprinkle with a pinch of salt, let sit for 10 minutes, then squeeze out excess water. Mince the Garlic and grate the Ginger.

In a large bowl, combine the Ground pork, the squeezed Napa cabbage, minced Garlic, grated Ginger, 15 grams of Sake, 15 grams of Soy sauce (koikuchi), and Sesame oil. Mix thoroughly until well combined.

Take a Gyoza wrapper and place a small amount of the filling in the center. Moisten the edges of the Gyoza wrapper with water, then fold it in half and pleat the edges to seal, forming a half-moon shape. Repeat with remaining Gyoza wrappers and filling.