If you are pan-frying the dumplings, you can leave the dumplings as they are. If you are using the dumplings in soup or steaming them, go a step further and moisten the opposing corner ends of the half-moon and then join the corners together, pressing firmly to secure. We call these dumplings “nuns’ hats.” Place them on the baking sheet and continue with the rest, ensuring there’s a little space in between each dumpling. If you are not cooking the dumplings immediately, dust them with a little more flour and cover them with plastic wrap. Freeze for several hours or overnight on the sheets, and then once the dumplings are completely frozen, place them in resealable plastic bags and store in the freezer until required. They will keep well in the freezer for several months.