Although the season for making dumplings is usually associated with the holidays, knowing how to freeze them properly is useful all year round. Many of us prepare larger portions “for later” (even seasonal ones, with fruit), so that on busy days we can only reach into the freezer. The problem occurs when the dumplings burst after defrosting, or lose their shape, and the dough loses its firmness and flavor. That’s why it’s worth getting to know some practical freezing methods – from traditional ones to the one that not everyone has heard of yet.
Two methods are most often used in Polish kitchens – freezing raw dumplings or after cooking them. Which one is better? In fact, each works in different situations. Raw dumplings are quick to prepare, hold their shape and taste like fresh after cooking, but require a bit of caution when freezing. In turn, previously cooked dumplings often end up in the freezer when they are leftover from dinner and it would be a shame to throw them away.
To freeze raw dumplings, first place them in a single layer on a board or tray sprinkled with flour.. It is important that they do not touch each other – otherwise, after freezing, they will become one lump (the dough will tear during subsequent cooking). The pieces prepared in this way should be pre-frozen (for approx. 2-3 hours) and only then transferred to a bag or container intended for contact with food. Thanks to this, the dumplings will keep their shape and will not stick together during storage. Unfortunately, it happens that the dough comes out a bit hard after cooking.
Cooked dumplings require similar treatment. After removing them from the water, it is a good idea to cool them thoroughly and grease them lightly with oil so that they do not stick together. They are placed at intervals on a floured tray and frozen exactly like raw ones. After a few hours in the freezer, you can pour them into a bag or package. This method works great when you cook too large a portion and want to save the leftovers from dinner. However, there is a high risk that they will fall apart in the pot when boiled again.
Is it better to freeze raw or cooked dumplings? If you have time to prepare, freeze the dumplings raw – they will keep their shape and have more flavor. Cooked ones will crack more easily when defrosted. However, it remains the most reliable method short blanchingwhich combines the advantages of both methods.
Blanching means briefly cooking the product and then cooling it quickly. They are mainly used for vegetables, but they are also perfect for dumplings that will go into the freezer. In their case, blanching involves throwing raw dumplings into boiling water for literally 20-30 seconds – just enough for the dough to “pull together” and harden slightly. After this moment, the dumplings should be immediately fished out and placed on a tray or board, lightly greased with oil (so that the dumplings do not stick). Taking them out of the water will stop the heating process and allow the dumplings to dry and cool down.
Importantly, after blanching, the dumplings become resistant to cracking, do not absorb moisture during freezing and do not stick together. Lightly cooked pieces are placed individually on a board or tray and frozen in the same way as in the case of raw or fully cooked pieces. After a few hours in the freezer, you can transfer them to a bag or container. This time, however, the dumplings retain their perfect shape, do not fall apart, and the dough remains elastic. This method will be appreciated by anyone who freezes larger portions of dumplings.
It is worth remembering that regardless of the method chosen, It is best to eat frozen dumplings within 3 months of freezing them – then they retain good taste and structure. If stored longer, they will still be safe, but the dough may become harder or dry. It’s worth trying blanching because it’s a clever way that ensures a perfect dinner without much effort.
Source: Terazgotuje.pl, kontakter.pl
