Dumplings

squeaky

This earlier thread Dumplings also says yes.

I'll add your query to it later.

ariba10

Our outlook on Freezing is to try everything, and when something doe's not work, don't do it again.

meritaten

I do it all the time - the dumplings wont be as light as freshly made - but to make up for it they do have all those lovely flavours soaked into them.

Toonie

Thanks everyone!

ostaragirl

I'm going to make dumplings for the first time tonight but just discovered I only have plain flour or Lid* Bread Flour. What should I do? Can I add baking powder or bicarb to the plain flour. Any help greatly appreciated.

McKneff

Never tried it but I cant see why baking powder shouldn't work.

ostaragirl

I'll give it a go and see what happens:eek:

FrugalFranny

Not sure if this is how everyone does it, but using some colour free muslin like material will keep things together.
Make the dumpling ball (with the spices of chocie and so on) and wrap as tightly as possilbe in some muslinly type material to make a parcle, tie it up with a piece of string and cook in water as normal.
When done just cut the string unless you want re-use it at a later date, if it's cooked properly it'll stay in one piece no matter what flour you use, the baking soda should stop them being to 'heavy'.

I was 20 when my mum got around to telling me that the material she used for her dumplings was one of my old style nappies.... XD

Hope this helps.

ostaragirl

Oh FrugalFranny I don't have any muslin just now, I was just going to plop them on top of the casserole. I'm definately going to try your method though.:p

PasturesNew

Plain flour + baking powder is 100% acceptable.

Americans don't have SR flour, they use flour ... and add baking powder. It's only us that have SR flour.

Use 1 teaspoon of baking powder for every 125grams of plain flour.