Freezing dumplings

[Vince G]

So it's lashing down outside, I've done everything that's needed at the lotties and I'm now making a big pot of beef stew for me and Mrs Vince....with suet dumplings.

As usual I am making a big batch in order to freeze the remainder, but I'm just wondering whether it would be best to cook all the dumplings before freezing or whether to leave a couple out and freeze them seaprately for cooking in the stew when it is re-heated.

[Snow]

I just cook them and then freeze them cooked, tastes normal when reheated.

[Alison]

I don't think suet dumplings reheat very well at all, find they seem to get heavier. I'd try freezing raw to see if that works, most things are nicer cooked fresh. That said, I prefer lighter scone type dumplings anyway so I'm probably not a good judge

[greenishfing]

I like a suet dumpling that's light(ish) in the middle and brown and crispy on the outside, cooked in the stew in the oven. On the second day I make them fresh as if they've been frozen they're not crispy on the outside and seem a heavy.

[Moopmoop]

What did you end up doing with the dumplings Vince? I would have frozen uncooked and cooked from frozen if that makes sense. Mmm I love dumplings...