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A question about a recipe: Mushi-Gyoza (Steamed Gyoza)

5167ce82 64ab 4fae ac64 f9fd287a593b  food52 04 24 12 2277

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?

asked by hchambers86 about 4 years ago

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2 answers 1061 views
120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added about 4 years ago

Absolutely! No reason why not--obviously, just keep it refrigerated until you're ready to use it.

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21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added about 4 years ago

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.

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