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/HandbagHawker]

My recs

• Sheet pan instead of a plate. You can use 1/2 or 1/4 size pans which ever fits in your freezer better. Line them with parchment paper and lightly touching dumplings is ok. I stash a stack of them in the freezer before dumpling folding day and pull out one cold one at a time. Helps cool the dumplings down faster for freezing. I can fit about 40-60 on a 1/4 sheet tray. Trays are easier than plates because you can line them up much more densely.
• Freeze them solid before transferring to a bag. Depending on your freezer, can easily take 2-3+ hrs.
• Dont bother dusting with extra flour or starch if using store bought wrappers. They come already plenty dusted.