I'm about to make a big batch of gyoza and I don't want to eat them all now. I was thinking about freezing them and I want to know which is best from a food-safety and a quality perspective.
If I freeze them after cooking, is the crispy side going to become soggy after cooking? If I freeze them before cooking, are they going to get soggy whilst the meat inside defrosts? Is it safe to defrost them with raw meat inside?