Freezing dumplings???

Use Anne's frozen dumplings take out what you want put the rest back in the freezer, freeze your leftover chicken.

tomman58 wrote:
We tried it and they were ok but then the idea of using our limited freeze space vs just making them won out. It really is a simple recipe for these as they are just flour, mile and little baking powder, so not big deal.,

Thanks for letting us know and I get you on the value of freezer space:). When I want simple batters at home or camping I just put the dry ingredients in a storage container and add the liquid on site. If you make too much batter, saute/fry the excess and you can have "Johnny cakes" for breakfast. Not the cornmeal added New England version, the West Indian style. Either is good good good in my life.

We tried it and they were ok but then the idea of using our limited freeze space vs just making them won out. It really is a simple recipe for these as they are just flour, mile and little baking powder, so not big deal.,

Wondering what happened with the flour and liquid dumpling batter freezing experiment.

They make frozen "pastry" strips that you put in the pot while frozen. Just take out what you need and back in the freezer.

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!

duplicate post.

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.

tomman58 wrote:

You cannot expect to freeze the dumplings with the chicken mix so am wondering if you can freeze them separately

I agree, so why not do like the Pillsbury folks do with their frozen pie crust...same principle: make the dumplings like you normally would but only cook what you'll eat. Place the remaining dumplings in a freezer bag and freeze for later.

If you also have too much chicken sauce mix, place it in a separate freezer bag then at a later date you can thaw, along with the frozen pie crust, for another meal.

Cat Lady

tomman58 wrote:
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) in a separate bag.

If this works then we would let the dumplings defrost and reheat them on top of the chicken.

Has anyone done anything like this??

Our experience: Already cooked dumplings degrade quickly if frozen then reheated. Best to make extra, leave raw and freeze for adding to broth later.

We use Mrs Bs Frozen Southern Biscuits from Walmart.
Bring broth to a low boil.
Pop in biscuits (still frozen) and bring back to a low boil.
Cover and don't peek for 20 minutes.
Serve it up.
You can use your own dumpling recipe and freeze it raw and cook as above.