on gyoza skins...


after i wrote about being team gyoza...
i sadly realized that gyoza is not good for freezing :(
and i got to know in a painful way that actually made my day old mandu, yucky...
simply because the skin couldn't hold up as well as dumpling skin after freezing it hence cooking it much later, effected it whole taste because the skin became powdery after boiling it.

gyoza is still a good option tho if you plan to cook it immediately (without freezing it).

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