I have a question about the recipe "Mushi-Gyoza (Steamed Gyoza)" from ourlastsupper. Can you make the filling ahead of time, i.e., more than an hour ahead?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Absolutely! No reason why not--obviously, just keep it refrigerated until you're ready to use it.
i agree. it's the ground pork you'd worry about. But imo, you could make the filling 2 days before making the gyoza.(the soy sauce and ginger are both preservatives.) When working with raw meat and/or seafood or poultry fillings, it is good to put their bowl over a bowl filled with ice. Also, leave in the frig your bigger amount of filling, removing more as you use it up.