By Fred Decker

Homemade dumplings are best produced with family and friends over the course of a few convivial hours, since small batches are hardly worth the time required. Many hands make light work, and together you can easily turn out enough for everyone. Once they're assembled, freeze your dumplings either cooked or uncooked for quick meals at any time.

Dumplings can be frozen cooked or uncooked.

Step 1

Line a baking sheet with plastic wrap or parchment paper. Space the dumplings evenly on the sheet pan in a single layer, not touching.

Step 2

Allow the dumplings to rest uncovered for 15 minutes, so the dough can dry slightly and reduce the risk of sticking.

Step 3

Spray the dumplings lightly with cooking spray, then cover them loosely with plastic wrap.

Step 4

Arrange the contents of your freezer so a sheet pan can sit flat. Slide the sheet of covered dumplings into your freezer, and leave them for four hours or until they're frozen solid.

Step 5

Remove your sheet pan from the freezer, and transfer the individually frozen dumplings to heavy-duty freezer bags or airtight freezer containers. Label and date them, then return the dumplings immediately to your freezer.