I made another batch of dumplings and froze them (on a baking sheet at first, then transferring to sealed container or ziplock bag). They are great as snacks or part of a meal. The filling recipe was similar to this; however, I made some using minced chicken (and the other half with minced pork). Both worked well. I was lazy this time and used pre-made dumpling wrappers. (I used the left over dumpling wrappers & leftover mashed potatoes to make perogies another day.) I plan on making more dumplings in time for Chinese New Year (February 10).
Dumplings with Local, Organic Cabbage