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Dumplings

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Post by polgara on 2nd August 2010, 11:28 am

In the winter we have a LOT of soup, stews casseroles etc. We like dumplings.

Can you freeze dumplings & do you cook them first or after they have defrosted. please.

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Post by Dandelion on 2nd August 2010, 1:35 pm

I must admit that I usually freeze the casserole but make the dumplings fresh when I reheat it. (Nice to make contact with another dumplings fan!!)

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Post by Lizbuff13 on 2nd August 2010, 4:58 pm

I always make my dumplings fresh, a quick easy bisquit dough, drop them and steam them on the soup that is simmering/boiling gently. Usually cooking 10 min w/ the lid off then 10 mins with the lid on and they are steamed perfectly.....poofy and cooked on the inside, but soft and tender on the outside.....soo good! I haven't even thought of dumplings because it is too warm outside....but love them in the winter, thank you for reminding me! Yummy!

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Post by Wilhelm Von Rhomboid on 2nd August 2010, 5:51 pm

Gruesome things. Store them in a big jar of marmite, encase it in concrete lined with lead then drop them in the Marianas Trench

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Post by Compostwoman on 2nd August 2010, 6:12 pm

Mmmmm dumplings mmmmm

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Post by Guest on 2nd August 2010, 6:15 pm

Dumplings mmmm wonderfully warming and filling!
There is an art, as Liz describes. I put herbs in mine...and cook them fresh on pre-made stews (vegetarian of course!)

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Post by Compostwoman on 2nd August 2010, 6:53 pm

We do the same, re heat stews from frozen but add in the fresh dumplings. I guess you could freeze them , though, as frozen ready meals have them in?

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Post by Wilhelm Von Rhomboid on 2nd August 2010, 7:49 pm

Don't dumplings require suet?

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Post by AngelinaJellyBeana on 2nd August 2010, 9:03 pm

You can get veggie suet or just use very cold hard grated butter instead. You might like them that way, Billy.
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Post by AngelinaJellyBeana on 2nd August 2010, 9:06 pm

In fact, instead of making lots of small dumplings, sometimes it's nice to use the mix as a topping, like a pie crust and bake in the oven. The top goes nice and crispy and the bottom has that lovely dumplingy texture where the stew/casserole juices have soaked in

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Post by Compostwoman on 3rd August 2010, 12:34 am

That sounds really nice JB!

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Post by Sparhawk on 3rd August 2010, 12:48 am

Good ol' "Aunt Bessie" seems to make dumplings that freeze...

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Post by Compostwoman on 3rd August 2010, 12:52 am

Have seen that mentioned on various web sites I looked at , in response to this thread. And yes, it seems that commercial producers freeze dumplings.

Under what conditions and using what equipment, we don't know...probably not reproducible in an domestic situation? So be aware this may not be OK in a domestic environment...

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Post by Sparhawk on 3rd August 2010, 1:27 am

...

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"the luxuries of civilisation satisfy only those wants which they themselves create..."
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Post by Wilhelm Von Rhomboid on 3rd August 2010, 9:10 am

If you can freeze bread why should it be a problem freezing dumpling? What's to go wrong?

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Post by polgara on 3rd August 2010, 11:27 am

Aunt Bessie I aint. Rolling Eyes

I have tried before & they turned out pretty awfull, just wondered if I was missing a trick. So thanks to all.
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Post by Guest on 3rd August 2010, 1:12 pm

Compostwoman wrote:Under what conditions and using what equipment, we don't know...probably not reproducible in an domestic situation? So be aware this may not be OK in a domestic environment...

facepalm Woow this is really getting scary that in UK you feel have to warn people about freezing the equivalent of pastry dough, par cooked pastry dough or cooked pastry dough... Its not even bread dough!!!

And yes they are good made with butter.

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Post by Lizbuff13 on 3rd August 2010, 4:28 pm

Billy.....we know what your getting for your birthday.....Suet Dumplings with little candles in them!
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Post by Dandelion on 3rd August 2010, 5:39 pm

I think his Aunt Bessie does this every year for him
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Post by Compostwoman on 3rd August 2010, 5:57 pm

I don' "feel I have to warn" people about anything Zoe, I am simply pointing out I don't know how/ couldn't find out how they do it commercially, and so it may not turn out with the same results if done in a domestic freezer.

And indeed, someone has already mentioned it didn't work out too well for them.

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Post by Compostwoman on 3rd August 2010, 5:58 pm

Dandelion wrote:I think his Aunt Bessie does this every year for him

A big suet dumpling birthday cake on order for Billy, then

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Post by Wilhelm Von Rhomboid on 3rd August 2010, 6:55 pm

Actually I have not blown chunks on my birthday for a number of years now.
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Post by Compostwoman on 3rd August 2010, 8:58 pm

TMI Billy

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