Why I Meal Prep Gyoza

I eat gyoza multiple times per week, and there is a specific reason for that: they hold up incredibly well in the freezer and are the perfect solution when you need a simple meal in a pinch. While I am a huge fan of store-bought frozen dumplings, making them from scratch allows you to utilize ingredients you already have lying around and master a few techniques that will serve you well in the kitchen.

For my latest batch, I decided to deviate from the traditional pork or chicken fillings and used 93% lean ground beef, mostly because I had purchased it in bulk from Costco. To season the meat, I used a mix of sesame oil, soy sauce, sake, chicken bouillon, ginger, garlic, and green onions, but my "secret weapon" is actually a packet of beef ramen seasoning. I save these packets specifically for recipes like this because they pack an incredible amount of flavor. To bulk up the filling without adding too much cost, I added cabbage, though it is crucial to mince it very finely; if the pieces are too large, they will protrude and tear the wrapper, making the dumplings impossible to seal.

Before sitting down to wrap dozens of dumplings, there is one absolute rule I follow: taste test the filling. I heat up a small pan and cook a tiny bite of the meat mixture to ensure the seasoning is perfect. If you skip this step, you risk spending an hour wrapping dumplings only to find out the inside is bland, which is a mistake even the best dipping sauce can't fully fix. Once the flavor is confirmed, I wrap them. Use water to seal the edges, and avoid those plastic "dumpling press" gadgets that never seem to work, then freeze them on a sheet tray before transferring them to a bag for long-term storage.

When it comes to actually eating them, I rely on three specific cooking methods depending on my schedule and mood. The first method is my absolute go-to for busy mornings: the soup dumpling. Drawing inspiration from the American-style Japanese breakfast I made previously, I take a rich chicken broth, bring it to a boil, and drop the frozen gyoza directly into the liquid for four or five minutes. This creates a meal that is salty, hydrating, and packed with electrolytes, all while requiring almost no active attention.

The second method is the standard pan-sear, which is ideal if you are feeding a group. I sear the bottoms of the dumplings in a little oil until they are crispy, then add water and cover the pan with a lid to steam the wrappers through. This results in that classic texture of soft on top and crunchy on the bottom which perfect for dipping into a ponzu or soy sauce mixture.

The third method is slightly more complicated but is the one I like if you want to impress a guest or treat yourself. It starts similarly to the pan-sear, but after the steaming process, I pour in a slurry made of two teaspoons of flour and a third of a cup of water. As the water cooks out, the flour remains, creating a crispy "skirt" around the dumplings.

I finish this by drizzling sesame oil around the rim of the pan to fry the skirt to a golden brown, adding a massive crunch that elevates the entire dish. Considering that seven or eight of these dumplings contain only about 250 calories, keeping them in your freezer arsenal is a delicious way to ensure you always have a high-protein meal ready to go.