One of the best things about making dumplings at home is that you can make a hundred at once and freeze most of them. With the right technique, frozen dumplings cook directly from the freezer with no thaw, no quality loss, and just 2 extra minutes. Here's exactly how to do it right.
Why freeze dumplings?
The labor in dumpling-making is in the rolling, filling, and sealing — not the cooking. If you're going to do that work for one meal of 12 dumplings, do it once for 80 and freeze the rest. Future-you will be very grateful.
Dumplings freeze better than almost any other home-cooked food. The cooking process is identical, the texture is preserved, and they actually seal better when frozen because the wrapper firms up.
The right way to freeze
Step 1: Line a tray
Use a baking sheet, cutting board, or any flat surface that fits in your freezer. Line it with parchment paper. Don't skip the parchment — dumplings stick to bare metal.
Step 2: Place dumplings without touching
Lay dumplings on the parchment without touching each other. If they touch, they'll fuse into one giant dumpling block.
Step 3: Flash-freeze, hard
Put the tray in the freezer flat. Leave them there 1–2 hours, until the dumplings are completely solid. They should feel like little rocks when you pick one up.
Step 4: Bag and store
Transfer the frozen dumplings to a freezer bag or airtight container. Squeeze out the air. Label with the date. Now they can sit in your freezer for up to 3 months without losing quality.
If you skip step 3 and bag wet dumplings directly, they'll freeze into one big block, the wrappers will stick, and the seals will tear when you pull them apart.
Cooking from frozen — no thawing
Do not thaw dumplings before cooking. Thawing makes the wrappers soggy and the filling release water. Cook them straight from the freezer.
Boiled:
Drop frozen dumplings into rapidly boiling water. Stir gently with the back of a spoon to keep them from sticking. When they float (about 4–5 minutes), add a cup of cold water and bring back to a boil. Repeat once. Done in about 7–8 minutes total.
Pan-fried (potstickers):
Heat oil in a non-stick pan. Place frozen dumplings flat-side down. Cook 2 minutes until the bottoms are golden. Add ⅓ cup water (slightly more than for fresh), cover, and steam 8 minutes. Uncover and cook 1–2 minutes more to re-crisp.
Steamed:
Place frozen dumplings in a bamboo or metal steamer over boiling water. Steam 10–12 minutes.
What about pierogi and ravioli?
Same exact technique. Polish pierogi and Italian ravioli freeze identically to Chinese dumplings. See our pierogi recipe and three-cheese ravioli recipe for full make-ahead instructions.
What about already-cooked leftover dumplings?
Cooked dumplings reheat well but don't freeze well. Refrigerate cooked dumplings up to 2 days in a sealed container. To reheat: steam for 5 minutes, or pan-fry with a splash of water to re-crisp.
Common freezing mistakes
Stacking dumplings in the bag while still soft: they fuse. Flash-freeze first.
Letting them sit out before freezing: bacterial growth starts within 2 hours. Get them in the freezer fast.
Not using parchment: they'll stick to the tray and the seals will rip.
Thawing before cooking: the texture is ruined. Always cook from frozen.
Frozen dumplings = weeknight dinners with no work
The whole point of making dumplings at home is that with a good wooden dumpling stamp, you can produce 80 dumplings in an hour. Freeze 60 of them properly and you have homemade dumplings for 5 weeknight dinners.
New to making dumplings? Start with our step-by-step guide or our classic pork dumpling recipe.