the_joseph•3d agoOG Member

My aunt swore by freezing dumplings before cooking them and I thought she was crazy

She told me to lay them out on a baking sheet for an hour in the freezer before boiling. I always just dropped them in fresh. Tried it last week and they held together way better, no burst skins. Usually I lose at least 2 or 3 per batch but this time zero. Maybe it's just me but I feel like the texture was firmer too. Anybody else do this or is it just an old timer thing?

3 comments

3 Comments

nora1103d agoMost Upvoted

Wait, is that really a thing? My grandma used to do that with her pierogies but I thought it was just her weird habit... she swore it kept them from sticking to the pot. I always figured she was just trying to keep busy in the kitchen lol. Now I'm wondering if she was onto something about the texture too, cause your dumplings sounding way better than mine usually turn out. Might have to give it a shot next time I make a batch...

claire_gibson3d ago

Lol, grandma 1, me 0 again. Guess I owe my abuela an apology now.

craig.john3d ago

@nora110 Your grandma knew what she was doing, I'm convinced of it now. Tried freezing the dumplings myself and it felt like a total game changer. Cold dough just holds together better when it hits that boiling water, no more sad burst skins floating around. Now I feel like an old timer too, but I'll take the better dumplings over being cool any day.