Freezing dumplings???
DW makes really good Chicken and dumplings but it makes to much for just one meal and we were thinking while on the road we could freeze chicken part separate then freeze the dumplings (individually) ...
Forum Discussion
mitch5252 wrote:
What I have recently begun to do is to make a small batch of whatever it is I am questioning about freezing, and, well, freeze it. I'll leave it in the freezer for a week or so and give 'er a try.
Today, I am going to make some ricotta stuffed giant shells and see how they taste after being in the freezer. I would add the sauce (also frozen) after both are defrosted and bake it up from there.
And for me, no matter what "they" say, raw eggs do not freeze well, in the shell or not. This ricotta cheese is mixed with a bunch of eggs (raw)...that might be the weak link in today's experiment, although I've only frozen eggs NOT included in a recipe.
I hear you on raw eggs incorporated in a dish to be frozen.
From my experience, using less eggs to bind the ricotta produces a superior end product. I make stuffed shells with 1 raw egg and 1-1/2 to 2 lbs of ricotta and freeze it. Depending on the type of cheese I use (fresh or commercially packaged)in the dish the excess whey (liquid) that is given off in the freezing process causes me to make a thicker tomato sauce.
HTH!
