These are over the top. It was my first time making dumplings and I've made them twice already. I followed the advise of other reviewers and added 1/2 teaspoon of salt for every cup of cabbage to draw out the moisture. I let sit for 15 minutes than squezzed all of the water out of the cabbage. I omitted the egg as others suggested it wasn't necessary (it held together nicely). When cooking - first I placed a bit of oil in a non stick skillet. I place the dumpling in and cooked on medium heat until lightly browned. In a separate skillet I placed enough water to completely cover the bottom of the skillet. Once the dumpling were browned, I removed from one skillet and placed in the other. I covered and let cook about 7-8 minutes. Removed top and let crisp up again. Served with dipping sauce recommended by LeAnne from this site. Well worth the effort.

Reviewed On: Nov. 12, 2009

I made these for Halloween for the children but they were equally enjoyed by the adults. Had I known they would be such a hit I would have made a few extra dozen. I used regular franks in place of the sausage or baby franks. They came out soooooooooo cute. Will repeat this one next year.

Reviewed On: Nov. 3, 2009

This is one of the best icing for rolled sugar cookies. It's very tasty and VERY easy to work with. It dries silky smooth and glossy. I'm looking forward to using it again on my Christmas cookies.

Reviewed On: Nov. 3, 2009