When you’re busy or have other things to do, it’s great to know that you can prep gyoza and cook them in advance. This also makes it much easier to plan your meals for the week.
Whether you don’t have time to make them all at once, or just want some leftovers, we understand!
Gyoza can sustain for up to three days in the refrigerator (if you store them properly, of course). And about 6 moths in the freezer, which is Awesome !
Make sure they are sealed properly and stored in a tight container. Read on to learn more about how you can prep gyoza in advance…
What you’ll need
To make gyoza in advance, you’ll need a steamer, a pot or a wok and a sealable container that can withstand being in the freezer or the refrigerator.
A steamer – Steaming is a great option if you don’t have time to boil water.
You can also use a steamer if you want to take advantage of the “steaming” effect that a wok has. A pot – If you’re opting for boiling water, make sure that your pot is big enough to hold all of the gyoza.
Or, of course you can fry them.
You’ll also want to make sure that you’re using enough water so that the gyoza don’t burn.
A wok – If you want to take advantage of the steaming effect, a wok is the perfect tool for the job.
A sealable container – You’ll want something that closes tightly, like a plastic container, so that the gyoza don’t dry out. Make sure that it’s big enough to house all of the gyoza you’re planning to make.
How to prep gyoza in advance
If you’re planning to make gyoza in advance, the first thing you’ll want to do is separate the dough. Make sure that the dough is rolled out to a nice thin sheet that has been brushed with some water.
Once the dough is rolled out, lay out your filling. You’ll need to make sure that you don’t over stuff the gyoza so that the dough stays nice and thin.
Once you’ve finished the process of filling the gyoza, you’ll want to seal the edges. The classic way to seal gyoza is to use a fork. You want to poke two holes on the top and two holes on the bottom of each gyoza.
If you decide to store your prepped gyoza in the refrigerator, make sure that you use a tight container and that you seal the container properly.
Anything less could result in your gyoza going bad, and you don’t want that! Once you’ve prepped and stored your gyoza, all you have to do is heat up your steamer and cook them for about 3-5 minutes.
Make sure that the steamer is big enough to hold all of the gyoza comfortably, so that they don’t touch each other. If you have a large steamer, you can cook multiple batches and store them in the refrigerator until you’re ready to serve them or put them in your freezer.
You can freeze gyoza as long as they’ve been stored properly. If you’ve frozen them, it’s best to thaw them out completely before cooking them. If you’re planning to freeze them, make sure that they’re sealed properly in a freezer-safe container.
If you’ve decided to freeze your prepped gyoza instead of storing them in the refrigerator, make sure that you use a freezer-safe container and seal them properly.
Once they’ve been frozen, they can be kept in the freezer for up to six months.
Just like with freezing anything else, make sure that you’re using a freezer-safe container so that the gyoza don’t get freezer burn.
When you’re ready to use your frozen gyoza, make sure that you thaw them out completely before cooking them.
You’ll want to do this for two reasons: thawing out your gyoza will allow them to cook through without burning and it will also give you enough time to prepare the rest of your meal.
Gyoza are a great appetizer or side dish, but they do take some time to prepare, which is why many people don’t make them very often.
If you’re short on time or want to save a few bucks, making gyoza in advance is a great option.
Once you’ve prepped your dough, all you have to do is fill the gyoza, seal their edges and then store or freeze them.