making potstickers

I'm making a huge batch of potstickers right now (just taking a break from filling them)... some will be eaten tonight; the rest i want to freeze for later.

Should i freeze them raw?
Or cook them, then freeze the cooked article?

I would probably freeze them raw but I have no evidence to back that up other than the fact that other doughs (cookie, etc.) should be frozen raw and cooked later. I think they'd taste more fresh when you do cook them....

I would probably freeze them raw but I have no evidence to back that up other than the fact that other doughs (cookie, etc.) should be frozen raw and cooked later. I think they'd taste more fresh when you do cook them....

ive never frozen cookie dough!
But i have frozen cooked cookies! 

I love potstickers, but don't know how to make them.  Would you mind sharing your recipe?

ive never frozen cookie dough!
But i have frozen cooked cookies! 

LOL! We're doing everything backwards!

You could avoid the whole issue if you could just beam the excess to me somehow - you're an awesome cook and I LOVE potstickers!! 

These are a lot of faff, but i LOVE them!

I've got 3 dipping sauces... soya sauce, garlic & chilli oil, and toban chilli bean sauce.

Persephone, it's not my recipe... i just found it on the internet, and made them a few months ago for the first time.  They were stunning!  Here's hoping they turn out well the 2nd time too...

http://chinesefood.about.com/od/potstickers/r/potstickers.htm

I love those Chinese dumplings....what sort of dough is it? Can you buy it?

i make it.
it's only flour & hot water.

Thanks for sharing the link for the recipe, those look good and pretty easy.  Trader Joe's sells some really good vegetable ones but homemade will be so much better.  Yum!

I'd probably freeze them uncooked so you can freshly pan fry them when you take them out rather than just, effectively, reheating them if you'd cook them first. I'm pretty sure I've seen frozen dumplings and things like this to buy actually.

They look yummy!

These are a lot of faff, but i LOVE them!

I've got 3 dipping sauces... soya sauce, garlic & chilli oil, and toban chilli bean sauce.

Persephone, it's not my recipe... i just found it on the internet, and made them a few months ago for the first time.  They were stunning!  Here's hoping they turn out well the 2nd time too...

http://chinesefood.about.com/od/potstickers/r/potstickers.htm

Fabulous!  Thank you!!! 

OK I've just now found this thread.  I didn't know it existed when I was pining over the photo on the "What's for Tea" thread!  I will have to try your recipe.  They looked so yummy!  Thanks!   

This thread is really making me wish (as I do on nearly a daily basis!) that DH would eat pork!  They're probably too much hassle to make just for myself, and I don't know that they'd taste nearly as good with beef or turkey mince!

This thread is really making me wish (as I do on nearly a daily basis!) that DH would eat pork!  They're probably too much hassle to make just for myself, and I don't know that they'd taste nearly as good with beef or turkey mince!

I don't eat pork, either, but I've found lots of recipes online for doing them with finely chopped chicken! I think I might even like them with just veggies! 

Are potstickers the same as Japanese gyozo? if so then I have had very nice veggie ones.