Storing homemade potsticker/gyoza skins : AskCulinary
I’d love to make a large batch of gyoza dumplings, the usage of homemade skins. However, because it’s a long procedure and I’m “helped” via an toddler, I wish to break up the method into a number of days.
I’ve effectively made the dumplings previous, however simplest with freshly made skins, which I’ve separated with cornstarch (even though, some would finally end up sticking if I stacked too many immediately). Would rice flour be a great way to stay the skins separate? I used to be pondering the usage of rice flour, stacking not more than 10 skins immediately after which hanging in a ziploc bag and refrigerating till they’re used.
I do know I will be able to acquire the skins, however the place I reside they’re simplest to be had in forte retail outlets which aren’t shut via, plus I’d like them homemade.