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How to Freeze Wontons & Dumplings

Updated October 30, 2018

Stuffed pasta or dumplings are popular items in many cultures around the world, from Italian ravioli to Polish perogies to Chinese potstickers. In every case, they are tedious and time-consuming to make, and small batches are hardly worth the effort. Consequently, it is common to gather family and friends and invest a few sociable hours in jointly making a large quantity of dumplings or wontons to share and freeze for later consumption. Steamed dumplings can be frozen for reheating, or uncooked dumplings can be packaged and frozen for later steaming.

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  1. Line a baking tray with cling film or parchment paper. Place the dumplings or wontons on the sheet pan in a single layer, spacing them evenly and not permitting them to touch.

  2. Allow the dumplings to rest uncovered for 15 minutes, to dry slightly and minimise the risk of sticking. Cover the dumplings loosely with cling film. Spray the cling film with non-stick spray, if you wish, to further protect against sticking.

  3. Arrange the freezer so your sheet pan can sit flat while the dumplings freeze. When they are frozen solid, usually after about four hours, remove the dumplings from your sheet pan and package them in heavy-duty bags or airtight freezer containers.

  4. Store cooked dumplings for two weeks, or uncooked dumplings for two months. After this amount of time they will still be food safe, but will lose quality.

  5. Tip

    Reheat cooked dumplings by transferring them directly to a steamer or immersing them in soup, as appropriate. Uncooked dumplings should be allowed to warm for 10 to 15 minutes, which will soften the wrappers but not allow the fillings to thaw. Steam them in an oiled bamboo steamer for 15 to 25 minutes, depending on the type and size of dumplings.

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Things You'll Need

  • Cooked or uncooked dumplings or wontons
  • Baking tray
  • Parchment paper
  • Cling film
  • Non-stick spray
  • Heavy-duty freezer bags, or airtight freezer containers

About the Author

Fred Decker is a trained chef and certified food-safety trainer. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.

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