2 Reviews

Oh, YES! First my changes/substitutions... I used *GASP!* imitation crab, fresh oyster mushrooms and wonton wrappers, which means they had to be folded differently as you can see in the photo. For the dip, I only had red wine vinegar which was fine -- I've always used white wine vinegar and soy sauce for my gyozas, so I think this ingredient is pretty flexible. I had a devil of a time figuring out first where to buy agar-agar (Asian markets, among other places), then how to use the powdered version which is all I could locate. (It comes in powder, flakes and a blockÂ?.) I ended up boiling the contents of one .25 oz package of agar-agar with the chicken broth until it dissolved, then put it in the fridge to set, which it did nicely. That was cool! Using gelatin instead of agar-agar is doable, I learned from research, but it'll melt at room temperature, so after chilling, you have to move fast getting the dumplings wrapped. For me it was worth locating the agar-agar since I'm not that fast! And now for the verdict... well, you can see by the stars it was a total winner! Next time I'll use more of the agar-agar gel; I was a little hesitant this time which resulted in very little broth, but the flavor was just so delicious, I WILL be making these again. Though it was very time consuming for lazy people like myself, it was SO worth it. Thank you so much for the recipe and sorry for my rambling!

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Sandi (From CA) August 20, 2006

Filling was tasty, but the wrapper was tough. I will make this filling again, but will combine it with another recipe for wrappers. Thank you for posting.

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Ilovemy4kids August 30, 2006
Crab "soup Dumplings" (Dim Sum)