Frozen gyoza is very handy if running in a hurry or out of food stock. When I have time, I like to prepare my own filling and make a bunch of them so I can freeze some for later convenience. The filling made with ground shrimp and pork is an all time favorite in my family. I seasoned the filling based on the memory. Because the shrimp is fresh enough, simply salt, ground ginger, cooking wine, egg white, corn starch and tiny sugar will do the work to bring the nature flavour out. I made the shrimp broth by cooking tne shell to accompany the gyoza. It was just like mom used to make.