Is it possible to freeze dumpling dough?

A compact way to freeze dumplings and dumplings + perfect dough

Very often, especially in the warm season, and housewives living in warm climates always face the problem of how to freeze dumplings for future use if there is not much space in the home refrigerator (freezer). There is a very convenient and simple way, for this you need a small board, or better yet, a small rectangular dish with small sides, as in my case, and a thick, non-terry kitchen towel of an elongated rectangular shape.

Afterwards they can be put into a bag and stored as long as needed.

I hope that my advice will be useful to someone. This time I didn’t have so many dumplings - not a full 3rd layer, but you have to imagine how much space I would need. if I froze each layer separately.

Recently I have been making dough according to this recipe:

2 yolks, 1 glass of water, 1 tsp. salt (without top), 3.5 cups flour. Glass 250 ml. I discovered the recipe by accident: I needed whites for another dish, there weren’t enough eggs in the house, and so the recipe for this dough was born. Initially, I made my own pies from it (it’s in my recipes, only the pie dough contains milk instead of water), the dough turned out very tender, it just melted in my mouth, and then I tried it on dumplings and dumplings, and no other recipes interest me anymore . Try it, you won't regret it.

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Recently I have been making dough according to this recipe:

What are the conditions for freezing dumplings?

If you are wondering how to properly freeze dumplings at home, then most likely you have more than once encountered the problem when, during the freezing process, the dough products stuck together or stuck to the bottom of the dish in which you tried to freeze them.

Most desperate housewives may think that this problem will never be solved, but the solution is actually much simpler than you think.

Rule #1: Using blast freezing

In order for the dumplings to freeze well, you should use a blast freezing machine. Blast freezing of dumplings at home is slightly different from that used in factories, but its essence remains the same.

The advantage of shock (i.e. quick) freezing is the sharp transition from warm to cold temperatures. This method not only saves time, but also better preserves the quality and taste of the product.

Rule No. 2: What to freeze dumplings in

Many housewives make the mistake of putting raw dumplings with filling in a bag immediately after modeling or placing them in a heap on a plate and putting them in the freezer in this form. If you do the same, then do not be surprised that your dough products will stick together so that they will not be torn off without tearing.

To keep the surface of the “pies” safe and sound, place the molded dumplings on a board.

Sprinkle a plastic surface with a small amount of flour, place the molded dumplings on it (at a short distance from each other) and put the board in the freezer.

Thanks to shock freezing, within 1 hour the dumplings will reach the desired consistency. This is how we freeze the entire portion of dumplings. Afterwards, we put them in regular plastic bags and put them in the freezer until we need them for cooking.

Express method for freezing dumplings

If you have a lot of dumplings, but little time to freeze, try making a dumpling pyramid from several layers. The principle of freezing is the same as described above, you just need several cutting boards and plastic bags.

• We insert the board completely into the bag, sprinkle it with flour, and place the dumplings on the cutting surface (do not forget to leave a small distance between the products).

Place the next board on top in a bag with a portion of dumplings laid out on it, etc., until all the layers are laid.

This will save you a lot of time, and besides, this method will not allow the dumplings to stick to each other, neither on top nor on the bottom.

How to properly freeze dumplings

Many people love dumplings, and we enjoy them not so rarely. Therefore, sometimes you have to face the task of freezing this product for future use. Therefore, you need to know how to properly freeze dumplings so that they do not lose their taste for a long time and are as convenient as possible for defrosting.

Whether you find that you have made a lot of dumplings for one time, or you have specially prepared these flour products for future use, you should remember simple but mandatory rules. After all, you don’t want your dumplings to turn into a sticky lump after freezing.

It is best to freeze dumplings in small portions, so that one such portion is enough for the family at one time. It is clear that the number of dumplings per serving will depend on the size of the family. Freezing dumplings is not difficult. You will need a cutting board, a tray or baking sheet, and plastic freezer bags.

1. Place a plastic bag over the board. For a tray or baking sheet, simply line the bag. Place the dumplings on the bag so that they do not touch and place in the freezer for 1.5-2 hours.

2. This time will be enough for the dumplings to harden. In the case of a bag placed on a cutting board, simply turn it inside out, removing it from the board so that the dumplings are inside. From a baking sheet or tray you just have to transfer them into a bag, but this is not a difficult task.

3. If the bag does not seem too strong, place it in another bag. Now all that remains is to tie the bags with dumplings, squeezing as much air out of them as possible.

How to properly freeze dumplings

Every housewife has repeatedly asked this question, and it is not at all surprising if many of them could not find the correct answer to it.

Interesting: Container for Storing Cheese in the Refrigerator

Experience and practice do not always become reliable companions in preparing your favorite dish, and therefore the question of how to freeze dumplings so as not to stick to each other is still open for many.

In order to save you once and for all from searching for the truth through unsuccessful culinary experiments, we offer a detailed article to help you, where all the nuances of freezing are laid out “on the shelves.”

How to make dough for dumplings

The dough for dumplings must be elastic so that it does not tear during modeling and does not fall apart during cooking. To do this, you need to pay special attention to the kneading.

It is best to add flour in parts, stirring with a spoon after each addition (you may need a little less or more of the amount of flour specified in the recipe). When the dough thickens, knead it thoroughly with your hands: this will take about 7 minutes. The finished dough should not stick to your hands. If you can't achieve this, add more flour and continue kneading.

Leave the finished dough for half an hour at room temperature, covered with cling film or a towel.

Water-based dough is great for dumplings with salty filling. It is better to use dough made with milk or kefir to make sweet dumplings. If desired, you can also add sugar to it.

Dough on water

Ingredients

• 200 ml ice water;
• 1 egg;
• ½ teaspoon salt;
• 400 g flour.

Preparation

Mix water, egg and salt until smooth. Add the sifted flour and knead the dough.

Kefir dough

Ingredients

• 200 ml kefir;
• 1 egg;
• ½ teaspoon salt;
• 400 g flour.

Preparation

Add the egg and salt to the kefir and beat until smooth. Then add the sifted flour and knead the dough.

Milk dough

Ingredients

• 2 eggs;
• ½ teaspoon salt;
• 200 ml lukewarm milk;
• 1 tablespoon vegetable oil;
• 400 g flour.

Preparation

Beat eggs and salt. Add milk and butter and mix well. Add flour and knead the dough.

Choux pastry without eggs

Ingredients

• 400 g flour;
• ½ teaspoon salt;
• 50 ml vegetable oil;
• 250 ml boiling water.

Preparation

Sift the flour and add salt to it. Pour in the oil and boiling water and knead the dough.

How to make filling for dumplings

Unlike dumplings, which are most often made with meat, dumplings can be filled with almost anything: berries, vegetables, cottage cheese, cheese, and even the same meat, only prepared. Here are some recipes for the most common and delicious fillings for dumplings.

Potato dumplings

Ingredients

• 500 g potatoes;
• salt - to taste;
• 1 onion;
• a little vegetable oil;
• 50 g butter;
• ground black pepper - to taste;
• greens - optional.

Preparation

Peel the potatoes and boil in salted water until tender. Chop the onion and fry in vegetable oil. Drain the potatoes, add butter and mash. Add onion and pepper, mix well and cool slightly. You can add chopped herbs to the potatoes, such as dill or green onions.

Dumplings with mushrooms

Ingredients

• 500 g mushrooms;
• 1 onion;
• a few tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Take any mushrooms of your choice. Grind them in a blender or finely chop them by hand. Fry chopped onion in hot oil until golden brown. Add mushrooms and spices to it and fry, stirring occasionally, until the mushrooms are cooked.

You can make a potato and mushroom filling. To do this, you just need to mix mashed potatoes and fried mushrooms in a ratio of approximately 1:2.

Dumplings with cottage cheese

Ingredients for sweet filling

• 500 g cottage cheese;
• sugar - to taste;
• a pinch of vanillin.

Ingredients for savory filling

• 500 g cottage cheese;
• 1 bunch of any greenery;
• salt - to taste.

Preparation

For the sweet filling, mix cottage cheese, sugar and vanillin. For salty - cottage cheese, finely chopped herbs and salt.

Dumplings with berries

Ingredients

• 400 g of any berries;
• 1–2 tablespoons starch;
• sugar - to taste.

How to make dumplings

Dust the table with flour and roll out the dough into an even, thin sheet. Using a glass or other device, cut out circles. Remember the remaining dough well with your hands, roll it out again and make more pieces.

Place the filling in the center of each circle. Its quantity depends on the size of the workpieces. If there is too little filling, you will end up eating just the dough. And if there is too much, then the dumplings may fall apart during cooking.

Then fold the filling in half and seal the edges tightly. Make sure the filling does not extend beyond the dough.

You can leave the dumplings in this form, or you can make a pigtail out of the resulting seam. To do this, moving in one direction, little by little pinch the edge of the dough.

How to cook dumplings

It is better to divide the cooking into several stages. If you cook a lot of dumplings at once, they may stick together.

Place the dumplings in boiling salted water and reduce the heat to medium. It is necessary to salt the water, even if you have a sweet filling. Salt will prevent the dumplings from sticking together. You can also add a little vegetable oil to the water for this.

Stir the dumplings carefully and wait for them to float. It takes only a few minutes. Then cook them for another 2–5 minutes, depending on the thickness of the dough. Stir the dumplings periodically during cooking.

How to properly freeze dough for future use?

I also freeze unleavened dough for dumplings and dumplings without problems, but the longer it stays frozen, the more it loses its properties and becomes less sticky.

Yeast dough is frozen after the first rise and kneading. As a rule, dough prepared specifically for freezing requires a slightly larger amount of yeast, since some of the yeast cells die at extremely low temperatures. Like other types of products, the best freezing for yeast dough is shock freezing; the faster you freeze it, the less gas formation reaction (that is, loosening of the dough, its “growth”) will occur.

Dumpling dough comes with or without eggs. If without, then you can store a couple of days in the refrigerator, and if with the addition, then, of course, it is better not to keep for a long time, but a day should still be normal (although, in general, products with eggs are recommended to be consumed no later than 3 hours, even if they were stored in the refrigerator, but given that the dough will then be thermally processed, it can be a little longer). And in the freezer, accordingly, it takes proportionally longer, depending on the set temperature. We often cook more dough than required and then think about how to preserve it. But, probably, the best option would be to cook something from it. And according to ancient Vedic culinary rules, for example, it is advised to consume food within no more than 3.5 hours after its preparation.

How else can you cook dumplings?

Dumplings in a slow cooker

For a couple

Grease the steaming container with vegetable oil or butter. Place the dumplings there in one layer so that they do not touch each other. Pour two glasses of water into the multicooker bowl and place the container. Close the lid and cook for 15 minutes in the “Steam” mode.

In water

Fill the multicooker bowl with hot water to about halfway and add salt. Place the dumplings in the water, close the lid and cook for 3-5 minutes in the “Steam” mode.

Steam dumplings using a pan

Boil water in a saucepan. Grease the steamer with oil and place it on the pan. It should not touch the water. Place dumplings on top in one layer so that they do not touch each other. Cover and cook over high heat for 5-7 minutes.

If you don't have a special steamer attachment, you can use regular gauze. Fill the pan about a third full with water. Pull the cheesecloth tightly over the top of the pan. Bring the water to a boil, place the dumplings on cheesecloth so that they do not touch each other, and cover with a lid. Cook for approximately 10 minutes.

Dumplings in the microwave

Place the dumplings in a single layer in a deep microwave-safe container. Pour in hot water, but do not cover the dumplings completely. Add a little salt to the water.

Cover the dumplings with a lid or plate. Microwave on full power for a minute. When the water boils, reduce the power to medium and cook for about 8 minutes. Leave the dumplings in the turned off microwave for another 5 minutes, and then drain the water from them.

Dumplings in a frying pan

This method is more suitable for preparing dumplings with salty filling. But if you still want to fry sweet dumplings, then use butter, not vegetable oil.

TOP 7 freezing rules

1️⃣ Shock freezing.
The technique is often used in factories for the production of semi-finished food products. But even a simplified version of blast freezing at home allows you to quickly and easily prepare dumplings. You should prepare the freezer in advance: turn on the lowest temperature about an hour before the intended freezing. And as soon as the dumplings are ready, immediately place them in the freezer.

2️⃣ Many people are used to storing dumplings in plastic bags. It is very convenient, practical, and looks neat. But you shouldn’t put freshly baked dumplings in bags. In this case, it will be impossible to avoid sticking.

They should be placed into bags only after they are well frozen, separately from each other, laid out on a floured surface.

Otherwise, you will have to tear them apart from each other, practically nullifying your efforts. Read this article on how to unstick sticky dumplings.

3️⃣ To prevent the dumplings from sticking, you need to generously sprinkle the board on which you plan to freeze them. It is not enough to lightly dust the surface - they will definitely stick.

4️⃣ No need to try to put a hundred dumplings on a small board. Even if you flour each one, it will be impossible to prevent them from sticking together. The flour will quickly get wet from the dough, creating a kind of “paste” that will further bind them together.

5️⃣ Sometimes the space in the freezer does not allow freezing in one layer. In this case, many resort to multi-layer freezing.

This method is acceptable, but you need to remember the golden rule: you cannot place dumplings on top of each other without placing a dry towel or plastic bag between them. Both the towel and the bag must be generously sprinkled with flour.

See also: Why do they add soda to pancakes: pros and cons

How to freeze dumplings [video]

6️⃣ Regarding the dough, you need to remember: it should not be too soft. In general, many types of dough, including dumpling dough, liquefy over time.

This factor can play a cruel joke during sculpting and further freezing. Slightly “blurring”, the dumplings can stick together, even if they are at a normal distance from each other.

7️⃣ And finally, the choice of surface material for freezing is a point that I would also like to pay attention to. A wooden or plastic board is the best option.

What you definitely shouldn't freeze dumplings on is glass. Even well-sprinkled glassware firmly “sticks” them to itself.

To quickly separate them from a board (wooden or plastic), there is a convenient way: just sprinkle the board well with flour, quickly freeze it, and they will come away from the surface by themselves when you lightly hit the board on the table in a vertical position. All that remains is to collect it in a package.

Bonus: how to make lazy dumplings

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When preparing lazy dumplings, the filling is not wrapped in the dough, but mixed directly into it. Therefore, the dish is prepared quickly and easily. Actually, that’s why it got its name. We offer you two recipes for these unusual but very tasty dumplings.

Lazy dumplings with cottage cheese

The classic recipe involves using cottage cheese.

Ingredients

• 500 g cottage cheese;
• 3 egg yolks;
• 40 g butter;
• 2–3 tablespoons sugar;
• salt - to taste;
• 100 g flour.

Preparation

If you have grainy cottage cheese, then first it is better to grind it through a sieve. This will make the dumplings more tender.

Mix cottage cheese, yolks, melted butter, sugar and a pinch of salt until smooth. Then add flour and knead the dough. Roll it into a sausage, press the top a little with your hands and cut into small diamonds.

Place pieces of dough into boiling salted water, stirring occasionally. When they float, cook for another 2-4 minutes. Serve lazy dumplings with butter, sour cream or your favorite jam.

Lazy dumplings with potatoes

And this recipe is especially good when you have leftover mashed potatoes and want to make something interesting. However, you can make puree specifically for dumplings.

Ingredients

• 700 g potatoes;
• salt - to taste;
• 1 onion;
• a little vegetable oil;
• 50 g butter;
• 2 eggs;
• ground black pepper - to taste;
• 100 g flour.

Preparation

Peel the potatoes and boil in salted water until tender. Chop the onion and fry in hot oil until golden brown.

Drain the potatoes, add oil and mash to a puree. Once cool, add eggs and pepper and mix well. Add flour and knead into a homogeneous dough. Perhaps a little more flour may be needed.

Roll the dough into a sausage and cut into small pieces. Place them in portions in boiling salted water. When they float to the surface, cook for another 2-3 minutes. Before serving, sprinkle the dumplings with fried onions.

Mix water, egg and salt until smooth. Add the sifted flour and knead the dough.

How to properly store homemade dumplings

Most housewives try not to abuse purchased semi-finished products, because the usefulness of such a product is often questioned. Or homemade dumplings, made from selected products with your own hands. When preparing a family dumpling feast, thrifty housewives try to make more dough ears with meat filling. The remains of the cobbled together batch are frozen, turning into a convenient semi-finished product. You will learn further how to do this correctly and how long you can store homemade dumplings in the freezer.

How to freeze products so they don't stick together

To ensure the safety of dumplings for a long time, they should be frozen properly. The following helpful tips will help you:

• While modeling, place the ears on a cutting board or baking sheet dusted with a thin layer of flour. Or stretch a plastic bag over the board, and after freezing, place the products in it.
• If you are preparing a semi-finished product with different types of minced meat, lay out each batch separately.
• You need to freeze immediately after finishing sculpting. Otherwise, the meat juice will saturate the dough, ruining the appearance of the finished dumplings.
• When the temperature drops to the desired level, place the baking sheet in the freezer and keep for at least two hours. After this period, remove the baking sheet and remove the semi-finished product from it. To make the dumplings easily detach from the container, hit the bottom of the container on the edge of the table.
• To prevent the meat ears from sticking together, you need to freeze them as quickly as possible. Choose the right temperature with the lowest possible temperature.
• To store semi-finished products, choose food containers or thick ziplock bags. The tightness of the packaging will protect the product from contact with foreign odors.
• Be sure to release excess air from the bags and label the freezing date.
• Repeated freezing is unacceptable, so try to freeze dumplings in portions for one cooking.

For freezing, it is better to use wooden and plastic boards. Glass containers are not suitable for this; the dough will freeze tightly to it

If the dumplings still stick together, use them to prepare a casserole or disguise the ugly appearance with various sauces. This simple technique will not affect the taste of the dish in any way.

We answer the question: how to freeze dumplings with little space in the freezer?

You can freeze another layer on top of the first batch. To do this, take out the baking sheet and place a layer of cling film or baking paper on top of the ears, and another layer of dumplings on top of it. Send the structure back to freeze.

How long can you store homemade food in the freezer?

Our ancestors, living in a harsh climate, could store ready-made dumplings for a very long time. In the North, this was ensured by consistently low temperatures. You can put a bag of ears on the veranda and take a small amount for cooking. How long can dumplings be stored in the freezer?

Since the dish is prepared on the basis of minced meat or fish, with a slight minus, bacteria will begin to multiply inside the product. Shelf life directly depends on temperature:

• The minimum temperature threshold for frozen dumplings is -10 °C. Under such conditions, dough ears can be consumed without harm to health for up to 30 days.
• Most modern refrigerators provide temperatures inside the freezer down to -18 °C. If there are no background changes or equipment failures, shelf life will last 6 months.
• If the temperature inside the chamber is constantly maintained below -24 °C, the dumplings can be stored until the first defrosting.

Blast freezing and keeping products at temperatures below -24 °C makes the shelf life a conditional value. The listed conditions allow you to store products for years until the equipment fails.

As for the recommended shelf life of homemade dumplings in such conditions, it is 9 months. However, this does not mean at all that the dumplings will spoil a week after its completion.

Note to the hostess

A very unpleasant incident can happen with dumplings - cracking of the dough. To prevent this from happening, follow the recipe, be sure to let the dough “rest” for 30-60 minutes and use it as quickly as possible, without waiting for it to dry out.

What determines shelf life in the refrigerator?

There are situations when the housewife has rashly stuck on more meat ears than can fit in the freezer. Some was eaten at dinner, but what to do with the leftovers? What shelf life will dumplings have if left in the refrigerator?

Here a lot depends on the products used for modeling:

• Homemade minced meat can last in the refrigerator for 1-2 days if the temperature in it is not higher than 4-5 °C. Chilled homemade dumplings will be stored for the same amount of time.
• If the dumplings were made from purchased minced meat, it is better to use them as soon as possible, because it has already been stored in the store for some time.
• The shelf life of minced fish and mushrooms is only a few hours, so try not to make dumplings from it unless you plan to eat or freeze the entire batch right away.

For the filling, in addition to the usual beef and pork, lamb, fish, poultry and any other meat, as well as mushrooms, various cereals, vegetables and even fruits can be used

As for the storage method, simply wrap the cutting board or plate with the prepared ears in cling film.

Learn how to store dumplings and other types of dough at home.

How to knead

To make a miracle dough, first sift the flour into a deep cup.

This procedure must be completed. During sifting, the flour will be saturated with oxygen, which will have a positive effect on the quality of the finished dough. Sifting also allows you to remove various kinds of unnecessary impurities that may be contained in flour.

Break the egg into a separate bowl, add salt and beat with a fork. Add vegetable oil and cooled boiled water to the egg. Mix everything again.

Vegetable oil will make your dough smoother. It will become elastic and easy to work with as it will mold well. In addition, it is thanks to vegetable oil that the dough will not stick to the table and hands, and subsequently will not boil over in the pan.

Make a large well in the sifted flour. Pour the egg mixture into it. Gently mix all ingredients and knead the dough.

The final stage

Place the finished dough in a bowl and cover with cling film on top. Leave the dough to rest on the counter for about half an hour. Make sure to do this. Then your dough will be even more elastic and easy to mold. After the miracle dough has rested, you can start making dumplings.

Break the egg into a separate bowl, add salt and beat with a fork. Add vegetable oil and cooled boiled water to the egg. Mix everything again.

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