Freezing dumplings???

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.

Sounds pretty yummy either way!!!!

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.

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

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.

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.

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

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.

duplicate post.

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!