When I go to a Japanese restaurant, I always look for gyoza in the menu. Some places have really good homemade gyoza, but some other just use pre-made frozen gyoza. In that case, it is better just to make your own gyoza. Since making gyoza is a bit time-consuming, I tried to make many at one time. The leftover can be stored in the freezer for later. These little gyoza had crispy skins and juicy fillings. The garlic chives gave the gyoza a strong rich flavors and the cabbage balanced it out. When I made the gyoza, Bryan and I would only ate them for dinner. Pile and pile of gyoza!
The Missing Lokness 