Pork Dumplings

'In a small skillet, melt the butter or margarine over low heat and sauté the onion until translucent.'

'Combine the ground beef and pork in a bowl and mix well with the contents of the skillet.'

'Add the all-purpose flour, salt, black pepper, and heavy cream or tomato sauce

Mix until a homogeneous mass is obtained.'

'Make dumplings using 1/4 cup of mixture for each one.'

'At this point, you can choose to either freeze the raw dumplings or cook and then freeze them.'

'If freezing without cooking, line a large baking dish with parchment paper and arrange the dumplings, taking care not to touch one another

Place in the freezer until firm.'

'Remove and store wrapped and tightly sealed in aluminum foil or plastic bag.'

'If freezing cooked, combine and cook with your preferred sauce.'

'Let cool, wrap in aluminum foil, and freeze.'

'To serve: remove the dumplings from the paper and place them still frozen on a plate.'

'Place in the refrigerator for a few hours and then reheat as desired.'

'Cooked dumplings can be reheated over low heat while still frozen until well heated.'

'Yield: 29 dumplings.'