This recipe came in the Daily Dish today and sounded good with some creamed chicken on them for dinner. (We have some left over Roast Sticky Chicken Rotisserie Style.) They came together quickly and easily and tasted great. I had butter flavored shortening, so I used that and they were perfect. Thanks for the recipe!

Reviewed On: Oct. 26, 2009

Yum! I halved the beef, cabbage, carrot and onion, but kept the rest of the ingredients the same (accidentally). Turned out with a good amount of seasoning (but maybe a bit too much oil - my fault since I was supposed to half it). I should have made the whole batch, there were no leftovers except two measly dumplings for lunch the next day!! I tried to pan fry a few right after boiling, but that didn't work so well. I'll probably need to boil ahead, chill, and then pan fry before serving. I served them with "Oriental Dipping Sauce" and "Quick Chinese Style Vermicelli," both from this site, on the side. I also added a few drops of hot sauce to spicen up the filling, may do more next time. Thanks for the recipe!

Reviewed On: Mar. 27, 2009

So good. I just made them tonight. There is just one piece left, but maybe not for long. I used one whole apple (peeled, cored, and chopped of course) instead of measuring out 1/2 c. - so as not to waste part of an apple. And I didnt have walnuts, so omitted them. They were done in my oven after about 20 minutes baking. I did reduce the amount of cin/sug topping, per other reviewers, giving it a sprinkle all over, but not a thick coating. They were great. Thanks for the recipe. I will be making these again...and again...

Reviewed On: Sep. 20, 2008