Chinese dumplings are probably one of the most convenient and versatile foods to keep around.
1- They go from frozen to appetizer or dinner in just a few minutes.
2- You can pan fry/steam (like potstickers/gyoza), deep fry, boil or steam.
3- They’ll store in the freezer for months. Dumplings are my emergency food (unexpected hungry visitors!), midnight snack (shhhh….don’t tell anyone) and my emergency dinner (crap! what can I make for dinner that takes 15 minutes?)
4- You can use any type of ingredient your little tummy desires. Shrimp, beef, lamb, tofu, mushroom, kale, spinach, carrots, etc. etc.
And if you make it a “dumpling party” where you invite your friends and family to fold up a crazy batch, it’s also entertainment 
Not only can you eat them the same day, but everyone gets to take home a batch to store in the freezer.
Not only can you eat them the same day, but everyone gets to take home a batch to store in the freezer.
I don’t deep fry the dumplings much, but if I’m frying up a batch of My Mother’s Famous Chinese Egg Rolls (and here’s a vegetable version), then we most definitely make double duty use of the oil to make Chinese Fried Wontons.
In this batch below, I used kale from the garden and ground turkey. But have fun, throw in whatever chopped vegetable that you like, whatever meat (or not) that you have on hand. Make up a big batch and save some for the freezer!
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