This was fantastic. I did have a problem with it sticking to the pan, but I had to use a wider, shallower pan than called for so that affected the baking times, and probably the sticking. I brought this to a housewarming and everyone loved it. Two people that do a lot of baking were able to guess there was some kind of bean in it, but that didn't stop them eating it!

Reviewed On: Dec. 13, 2009

My girlfriend doesn't like shortbread very much, but she indulged me and we made these a few nights ago just as directed and they were amazing. Neither of us could stop eating them! Highly recommended.

Reviewed On: Dec. 12, 2009

I hate when people rate a recipe after modifying it, but I don't think my change could affect it that much: I used 50% whole wheat flour, and .5tsp sugar -with a diabetic in the family I try and squeeze in as much fiber, and reduce the sugar as much as possible to whatever I cook. Otherwise all the same and these were delicious. I've never actually made dumplings before, and I thought I'd drop a couple into my stew last night. These were the perfect addition! One thing that caught me off guard is just how much they expand! There were a couple of two-bite dumplings before I got the hang of it.

Reviewed On: Nov. 6, 2009