Homemade gyoza challenge - Can I get the kids to help with manual labor?

We love gyoza (Japanese potstickers) so when we make them at home, we make big batches and freeze them for easy weeknight (or anytime) healthy eating. The kids like to make fun shapes so they know which ones are theirs and I'm happy to get the help!

I usually put in ground pork, cabbage, chives, shiitake mushrooms, ginger, garlic, soy sauce, pepper, and a little dashi soy sauce as well. I change it up here and there with a little oyster sauce, shio koji, etc but the base is usually the same. But again, I don't measure much so it would be hard to re-create if one time was off the charts delicious...

This time I had a SPECIAL sauce left over to dip the final product in!

I've seen dumpling makers where you just fold and it's done, should I get one?? Does anybody have one?

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