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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