Potsticker question please help?!

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When freezing dumplings or potstickers you should cook them first, cool completely then freeze.
I don't eat peanut sauce myself but I found a recipe on www.taste.com.au which seems to have fairly good ratings http://www.taste.com.au/recipes/14681/nu… or here's another one published by Delicious magazine http://www.taste.com.au/recipes/14815/pe… or you can try this satay peanut sauce published by Australian Goodtaste magazine http://www.taste.com.au/recipes/2407/pea…

This may be a tad late seeing you posted this 10 hours ago, you've probably already cooked it but I hope the informaton can become useful in the future :)

When we make dumplings, we fold hundreds (no exaggerations... I really do mean hundreds) of them and then cook a batch to eat after folding. We make enough so that we can have enough as a meal (about ten to twelve dumplings per person, average) and not have a bunch of cooked dumplings left over. The cooked ones we have left over go into the refrigerator for the next day, while the uncooked, wrapped potstickers are put into Ziploc freezer bags. (Just a note, it might be best to put the uncooked potstickers into the freezer before the meat starts to make the wrapper mushy so that they won't become one frozen clump of potsticker.)

As to cooking, we boil them, and then (if we're not feeling too lazy) we drain them and stir fry them... just be sure to stir the potstickers after you put them into the boiling water so that they won't stick to the bottom, and if you fry, make sure you use enough oil and a nonstick pan, because those wrappers get sticky!

(You've probably already made your potstickers, hope they turned out well, you can try it this way if you make them again :) ) (And no peanut sauce recipe, sorry... but try dipping those suckers into rice vinegar before putting them into your mouth, it's delicious!)

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