HOME > Chowhound > Home Cooking >

Discussion

Reheating for a party

  • n
  • 6

I made a batch of steamed beef dumplings and put them in the freezer for a party I'm hosting next week. I have read online that it's best to reheat them in a steamer or in a pan (as pot-stickers), but I don't want to be standing over them when I have guests around. I know it might not be ideal, but if I wanted to reheat them in the microwave or the oven, how should I do it? Thaw them first and then heat, or heat directly from the freezer? At what temperature and how long in the oven? Or for how long in the microwave?

Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I'd suggest setting the steamer up and, after thawing, use that to warm them up. You don't have to watch the steamer - just start it and step away until they're warm before putting them on a serving tray. Because there are so many variables in the power of different makes/models of microwaves it is virtually impossible to offer an intelligent suggestion for how long and at what level to heat them using that method. I wouldn't use the microwave because it tends to develop 'hot spots" in the foods being warmed and that can give false readings re: the overall temperature of the food item you're working with.

    1. So you already cooked the dumplings? Too late now but for the future, I think I'd freeze uncooked. But I agree with todao about steaming. MW also seems like it would toughen the wrapper. Baking? Trying to get my brain around that one but failing. Have a fun party.

      3 Replies
      1. re: c oliver

        Thaw. Put them on a rack on a sheet pan, put some water in the sheet pan, cover tightly with heavy-duty tin foil, and heat. No risk of tearing as there would be piling them into a steamer.

        1. re: greygarious

          I'd had that thought but was reluctant to suggest. Glad you did.

        2. I also have a reheating for a party Q, if i may piggy-back on your thread :)
          One of the things I want to make is grilled cheese triangles. Can I make them ahead of time and cool without it getting soggy, then pop into the oven just before serving? I want the bread to be crisp and the cheese to be hot and gooey, but I may scrap it if it's not possible to do ahead of time and re-heat.