|Fried kimchee dumplings made with Italian sausage and lean ground beef|
|Frozen dumplings for soup|
The trick is to freeze them individually first. I freeze freshly made dumplings on a cutting board for about an hour, making sure that none of them touch. Then I wrap batches of ten in foil and store them in a large freezer bag. This way they don’t freeze into an unbreakable boulder of pot stickers and you can use what you need. There’s no need to defrost, frozen dumplings fry up in about four minutes. Drain them well and serve them hot topped with toasted sesame seeds and minced scallions. Make a few dipping sauces like ginger soy sauce, sriracha (Rooster chili sauce) and ketchup, or honey mustard... etc. If you plan to steam them or use them in soup, let them thaw for about ten minutes before cooking for twelve minutes.
|A variety of traditional dumplings with a ginger garlic dipping sauce|