I made a bunch of gyozas today with the classic recipe: ground pork, cabbage, scallions, ginger, garlic, soy sauce, and egg whites. The only problem was that I forgot just how boring and tiring the process of filling, crimping, and freezing 60 gyozas is.

But now that I am done, I am happy. Frozen gyozas make a quick meal. And they last a long time in the freezer.