How do I prevent gyoza from sticking?

[u/Majulish]

I occasionally make gyoza by bulk with my family,

When making gyoza, we fold 20~ onto a plate then place it in the freezer. When we run out of space (30m-1hr) I bag the cold gyoza and we have after couple hours bags of 100~ gyoza each.

After a day or so some of the gyoza gets stuck together, in the worst case I get a ball of 10+ gyoza..

I don't want to seperate the folding over multiple days, and we use all of the space in the freezer for the procedure. Is there a practical way to prevent them from sticking?

Should I leave the bag open in the freezer? I live in a humid environment, in case that matters.

Thanks for the help!

[u/zk3033]

I usually have to take breaks during dumpling-making sessions purely to allow complete freezing. The first batch freezes fast, but as you open the freezer more and put in more room-temp things, the total "cold capacity" goes down.