Making dumplings around the holidays can easily be called a small factory, because the quantity of them is definitely impressive. Regardless of the filling, one of the best methods for storing them is freezing. Unfortunately, after taking the dumplings out of the freezer, many people complain that they are stuck together, cracked and out of shape. So it’s good to know how to avoid this, especially since dumplings dominate in most homes in December.
Homemade dumplings This is one of those Christmas Eve dishes that can be prepared well in advance and frozen. Unfortunately, doing it the wrong way spoils the shape and consistency of dumplings, a rather everyone would like to avoid it. The key issue that housewives often consider is the form of frozen dumplings – is it better for them to be raw or cooked?
It turns out that you can freeze both, but these methods require slightly different procedures. Raw dumplings can be kept in the freezer for up to several months and so on they will be tasty and good while cooked should be eaten within four weeks of freezing at the latest.
When freezing cooked dumplings, they should be drained well and allowed to cool. Moreover, regardless of the form, it is best to start with pre-freezing on trays, which effectively prevents sticking. To do this, simply place the dumplings on a tray or plate individually, so that they do not touch each other, and place them in the freezer for 1-2 hours to harden. After this time, you can put them into bags without fear that they will crack or stick together.
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It is most often recommended to freeze raw dumplings, to make sure that the taste will continue to delight. Slightly less known, but in the opinion of many housewives The best option for properly freezing dumplings is to blanch them. This is a technique that involves short heat treatment, i.e. cooking in boiling water for about 30 seconds and then quickly cooling it down.
When making a larger batch of dumplings, this is a good way to prevent these homemade products from sticking, cracking and falling apart. Thanks to blanching the dough is strengthened before freezing, so it tolerates low temperatures better. Contact with boiling water additionally changes the structure of the outer layer of the dough, making it no longer sticky.
If you want to blanch dumplings before freezing, just put them in lightly salted, boiling water for about 30 seconds. After this time, take them out, cool them down and leave them to cool on a tray so that they do not stick together. Then put them in the freezer for 2-3 hours to pre-freeze, pour them into a bag or container and put them back in the freezer. Then cook them like regular frozen dumplings.
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