Freezing dumplings???

Make a sacrificial Bisquick dumpling in boiling water or broth. Freeze and thaw to see how it retains its texture. I'm seeing no reason why this won't work though.

perhaps I have not been clear.
The dumplings are flour and are already cooked from the first meal. We want to save those for another meal maybe a month later.

She makes the dumplings by dropping the flour mixture onto the boiling chicken sauce mix that already has veggies and chicken in it. they take about 20 minutes to cook.
You cannot expect to freeze the dumplings with the chicken mix so am wondering if you can freeze them separately

Super_Dave wrote:
What do you make as a dumpling, it can be a pretty different item, noodle or biscuit. Pillsbury biscuits work well and could be made on the spot.

Good point! There are as many dumpling types as cultures:).

These are my 2 favorite American styles:

Cornmeal Dumplings

For the dumplings

1 1/2 cups flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream (or milk)

Meanwhile, in a large bowl, combine the first five dumpling ingredients.
8. Add the cream and mix until just combined.
9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.



Flour Dumplings


1 cup sifted AP flour
2 tsp baking powder
1/8 tsp salt
*****
1/2 cup milk

2 TB oil


Sift first 3 ingredients together into mixing bowl. Combine next 2 ingredients ; add all at once to dry ingredients. Stir until just moist. Drop from tablespoon into bubbling soup/stew. Cover pot and lower to a simmer and cook for about 12-14 mins.

When camping, I just bring frozen homemade chicken stock (you can use boxed if preferred), add about 2 cups of cut vegetables(frozen, canned and or fresh, and finally shredded roast. rotisserie or grilled chicken to a simmer in a wide shallow pot. I tend to use a 12" CI skillet. When the liquid starts to simmer, I add the dumpling's liquid to the dry mixture (I mix all the dry ingredients at home then store in a zip loc bag)and spoon atop the pot's contents. Cover and cook for about 10-12 minutes then serve.


I haven't tried freezing American dumpling batter........might be it would add too much liquid making the dough too soft.

Since we like a variety of soups while camping I find using stock/broth gives me more versatility and allows me to use up more leftovers.

Sounds pretty yummy either way!!!!

What do you make as a dumpling, it can be a pretty different item, noodle or biscuit. Pillsbury biscuits work well and could be made on the spot.