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Freezing potsticker/dumpling filling?

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Home Cooking Dumplings

Freezing potsticker/dumpling filling?

m
madeliner | | Oct 9, 2011 03:28 PM

I want to make some potstickers tonight and figured I would make a recipe's amount-fry up some and freeze the rest of the filling.

Have done this before and the defrosted filling ended up being real watery (I guess because of the cabbage)

I really dont want to assemble enough dumplings to use up all the filling-that is a ton of work.

What do you all think?

should I freeze the filling and add some cornstarch to it after it is thawed? or when the filling is thawed drain if between towels? or both?

or half the filling I am making and forget freezing altogether-

I think this is rambling but I am hoping this made sense :)

Thanks if you reply !

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