1, put the dumplings into the freezer for fifteen minutes to harden.

2. After freezing, remove the dumplings from the freezer and spread a two-millimeter-thick layer of potato starch on the bottom of the plate where the dumplings are placed, then place the dumplings on top of the potato starch.

3. Cover the surface of the dumplings with a layer of plastic wrap and store in the freezer.