Home Cooking 5

Freezing potsticker/dumpling filling?

madeliner | Oct 9, 201103:28 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 !

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH