I’m getting the hang of making a small batch of gyoza quickly. I used the frozen stuffing (defrosted) and a leaf or two of savoy cabbage and a clove of garlic for this batch. 😋🥟✨
When I buy a pack of fresh gyoza wrappers, I divide them into 3 sets of 10 or 12, wrap them in wax paper and aluminum foil, put them all in a freezer plastic bag and freeze them.










