Place ground pork, ginger, sake ①, sugar, soy sauce, salt and pepper in a bowl and knead well.
Add chili oil, sake ② and keep kneading well. (Don't mix vegetables yet)
Mix meat and all vegetables lightly. (Don't stir to much) Add sesame oil ① and combine.
Spread the dumpling skin, scoop the step ③'s mixture onto a skin with a spoon. Fold in half and make pleats in the edges and wrap tightly.
Heat the vegetable oil in a pan, and put the dumplings in a circle. When the dumplings turned brown, pour in 120cc hot water and cook with a lid over high heat until the liquid is almost gone.
To finish it off, pour sesame oil ② from the edge of the pan to inside and cook until the bottom of the dumplings get crisp on one side.
