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I'm making beef stew and dumplings later. There will be dumplings left over. Am I best to make the dough up and freeze as is to cook next time, or cook them then freeze and just reheat later?
Having made some Bavarian Dumplings (with bread) to go with Venison for Christmas, I would say make the dumplings, freeze, then de-frost and microwave. They are not, however, true dumplings in the normal sense of the word.
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