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?
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Do this, get ahead
For the Lazy Days
Make Crackers, Feel Like a Wizard
Cookbook or Meal-Planning Manual? Both!
DIY King Cake
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)