Is it possible to make Pan Fried Pork Buns a day ahead? I have made these (Jian Bao) many times, but always take the risen dough, stuff them and then cook right away. But I wonder if I can stuff them and either freeze them to be thawed and then cooked or put in the fridge the night before? I am worried the dough will get soggy if I do. Admittedly obscure, but would be a real time saver if someone knew for sure that I could.