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Freeze as-is on the plate/baking sheet if saving for another day.Once frozen, you can gather them up and put them in a freezer bag.1.

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Bring up the bottom side of the wrapper, fold up and press to shape into a half-moon shape, encasing all of the filling.If you put too much slurry on the wrapper, it will get soggy and make it difficult to fold. If you have a hole, dumpling filling will leak out.There should be no air bubbles in the Chinese dumplings – the middle is all filling.To cook, half-fill a large pot with water and bring to boil.When boiling, and gently slide in 1/3 of the dumplings.