You can freeze these potstickers for later! Place all the dumplings on a baking sheet or a large dish and cover with a layer of cling film. Freeze the potstickers until firm and store them in a freezer bag. When you’re ready to cook, just add the frozen potstickers directly on the pan—there is no need to defrost them. Give the dumplings a few more minutes to cook, but start checking the dumplings after they’ve been cooking for 8 minutes. If the pan is completely dry, you add a few tablespoons of water, cover the lid and continue cooking for a few minutes.
NUTRITION INFORMATION: Amount For 2 Dumplings: Calories: 135, Total Fat 5.3g, Saturated Fat: 0.4g, Sodium: 292mg, Cholesterol: 2.3mg, Total Carbohydrate: 19g, Dietary Fiber: 1.8g, Sugar: 2g, Protein 3.3g
- *Slicing cabbage: I usually slice the cabbage into 1/2-inch strips before slicing them thinly. The dumplings will be easier to pleat and seal if the cabbage pieces are smaller.
- Leftover wrappers: If you have any remaining wrappers, you can freeze them for cooking at a later time. You can also make baked crisps with the potsticker wrappers. Slice the wrappers into 1/2-inch strips. Brush or spray a baking sheet with oil. Spread the strips over the baking sheet in a single layer. Brush or spray some oil on top of the wrappers. Sprinkle a generous amount of cinnamon and sugar over the strips. Bake at 400ºF for about 6 to 10 minutes, until they’re browned. Let them cool completely before eating! They continue to crisp up as they cool.
- Dumpling wrappers tend to dry out: I usually make dumplings by myself, and I notice that the dumpling wrappers tend to dry out before I’m done making all the dumplings. I usually cover the unpleated wrappers and the finished dumplings with a towel or a large napkin to prevent them from drying.