Thin-skinned dumplings served with a crispy starch 'skirt' or wing.
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In a large bowl, combine ground pork, minced cabbage, chives, ginger, soy sauce, sake, and sesame oil; knead vigorously until the mixture becomes pale and tacky (emulsified).
Place a gyoza wrapper in your palm, add one tablespoon of filling, moisten the edge with water, and create 6-8 tight pleats, pressing firmly to seal without trapping air.
Whisk the potato starch, flour, and 150ml of warm water in a small jug until completely smooth; this 'slurry' will create the crispy lace (hane).
Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat and arrange the gyoza in a circular pattern, frying for 2 minutes until the bottoms are golden.
Give the starch slurry a final whisk and pour it directly into the hot pan, ensuring it flows between all the dumplings, then immediately cover with a tight lid.
Steam for 5-6 minutes on medium heat until the pork is fully cooked and the liquid has turned into a translucent, bubbling film.
Remove the lid and continue cooking for 2-3 minutes to allow the moisture to evaporate completely until the starch film turns golden brown and brittle.
Carefully place a large flat plate over the skillet and invert the pan in one swift motion so the gyoza land on the plate with the crispy lace facing up.
