Finely chop the cabbage and chives. Sprinkle salt on the cabbage, let sit for 5 minutes, then squeeze out excess water. Cut shiso leaves in half lengthwise.

Mix ground pork, cabbage, chives, and meat filling seasonings in a bowl until sticky.

Lay two slices of pork loin slightly overlapping. Dust with potato starch, place a shiso leaf, and add 1/8 of the meat filling. Fold and press tightly to seal. Repeat for 8 dumplings.

Combine dipping sauce ingredients in a small bowl.

Heat salad oil in a pan over medium heat. Place dumplings seam-side down, turning to brown evenly. Remove excess oil with paper towels, add sake, cover, and steam for 5 minutes on low heat.