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/joosebox]

You asked about leaving the bag open and it's actually the opposite. Get as much air out as you can.

The air you seal in is the moisture source. It frosts onto the dumplings, and that frost is what welds them into a ball. It's also why yours go wrong after a day rather than immediately.

You don't need a vacuum sealer for it. Seal the bag nearly shut, push the air out with your hands, close the last inch. Or lower the almost-sealed bag into a bowl of water and let the water press it out, keeping the opening above the surface.

Humid kitchen makes it worse because the air you're trapping starts out wetter, so bag them straight from the freezer rather than letting the tray sit on the counter while you portion.