Hi Debbie, I'm happy to hear you've been enjoying these! Yes, the filling gets better after a day in the fridge, so you can make it in advance. Another option is to make and stuff the gyoza, lay they out on parchment (without touching each other) on a tray and freeze them. Then you can put the frozen gyoza in a container or bag to store them. They can be cooked straight from the freezer using the same process (fry-steam-fry), but you'll just need to add a bit more water and give it more time during the steaming phase.

I've made these before and I'm going to make them again; they are really good steamed or pan fried. These are so delicious!
Thanks for creating this recipe with healthy ingredients!
Do you think I could make the filling ahead of time and keep it in the fridge until I'm ready to make the dumplings?

Thanks Alex, I'm glad to hear you all enjoyed it!

These are the best ! We're not vegan but have friends who are, and we all loved the texture and flavour of these gyoza. Plus, another great way to use quinoa. Thanks!

You're welcome Alex, I'm happy to hear you enjoyed them!

These truly are the best vegetable gyozas ever. Everything you described spot-on. And now I have a great reason to use quinoia. They'll become a regular feature on our menus. Thanks!

You're welcome Jeannine. Thanks for the kind words!

Love the presentation, easy to use website and recipes.
Thank you!!

Hi Sarah, I'm glad to hear you enjoyed it! Konbu is a natural source of glutamate which is why it's added here. If you're not opposed to using MSG, this is a lab synthesized version of glutamate, just be careful because a little can go a long way.

Hi Marc, I made this recipe with my family and it was reaaaally good. Thank you very much :).
Just a question, its quite difficult ton find kunbu in France. Is there any ingredient we could use as substitute ?