Gyozas, cream cheese wontons, pork wontons + chicken stock for the freezer.
Gyozas, cream cheese wontons, pork wontons + chicken stock for the freezer.
by softrotten
7 Comments
ttrockwood
Ok you win
jjumbuck
Wow, now that is what I call meal prep. This is so old school. Super tops.
SheddingCorporate
Colour me jealous. All of that looks SO GOOD!
softrotten
First time wrapping dumplings and I think they came out so good! Just don’t look too closely at my pleating, please. Surprisingly the gyozas were much easier to wrap than the wontons. I did pick out all the ugly ones for the photo/taste first so you don’t see the true failures in the photos lol.
I did not make my own wrappers because I wanted to save on time. I knew I wanted a few hundred to place in my freezer and wanted the convenience of premade wrappers.
Cream cheese wontons were actually not planned but I did the math wrong for the wonton filling and had leftover wrappers to use. Thankfully I had cream cheese on hand. 🙂
* Roughly 6lbs a mix of chicken necks and backs, roasted in the oven until golden brown * 5″ knob of ginger * Small handful of garlic cloves (probably 8-12 cloves) * 5 scallions
All together in a large 32qt stockpot. Add water until 2″ above bones. Simmer for 15+ hours. Scrape scum off the top during the first few hours. Will add a pitcher of water one time 1/2 through the process. Fish out bones + veg, discard. Strain through fine mesh strainer a couple of times. Let come to room temp for a few hours. Place in fridge to cool overnight. Scrape fat off the next day and store into deli containers or ziploc bags to freeze.
imf4rds
I love a good dumpling making session. I make my own as well due to allergies. I am going to try your wonton recipe! Thanks for sharing.
7 Comments
Ok you win
Wow, now that is what I call meal prep. This is so old school. Super tops.
Colour me jealous. All of that looks SO GOOD!
First time wrapping dumplings and I think they came out so good! Just don’t look too closely at my pleating, please. Surprisingly the gyozas were much easier to wrap than the wontons. I did pick out all the ugly ones for the photo/taste first so you don’t see the true failures in the photos lol.
I did not make my own wrappers because I wanted to save on time. I knew I wanted a few hundred to place in my freezer and wanted the convenience of premade wrappers.
Cream cheese wontons were actually not planned but I did the math wrong for the wonton filling and had leftover wrappers to use. Thankfully I had cream cheese on hand. 🙂
[**Gyoza recipe** ](https://hot-thai-kitchen.com/pork-dumplings/)- I quadruple the filling
[**Wonton recipe**](https://www.recipetineats.com/wonton-soup/)
[**Cream cheese wonton recipe**](https://www.dinneratthezoo.com/cream-cheese-wontons/)
Chicken stock –
* Roughly 6lbs a mix of chicken necks and backs, roasted in the oven until golden brown
* 5″ knob of ginger
* Small handful of garlic cloves (probably 8-12 cloves)
* 5 scallions
All together in a large 32qt stockpot. Add water until 2″ above bones. Simmer for 15+ hours. Scrape scum off the top during the first few hours. Will add a pitcher of water one time 1/2 through the process. Fish out bones + veg, discard. Strain through fine mesh strainer a couple of times. Let come to room temp for a few hours. Place in fridge to cool overnight. Scrape fat off the next day and store into deli containers or ziploc bags to freeze.
I love a good dumpling making session. I make my own as well due to allergies. I am going to try your wonton recipe! Thanks for sharing.
Mad respect
That’s some expert edge crimping!