1 medium onion, onion, and garlic salt
2 medium tomatoes, seeded and sliced
2 medium carrots, chopped
4 ounces crabmeat, peeled and cut into 1 inch pieces
1 (16 ounce) can tomato paste
2 teaspoons olive oil
3 teaspoons brown sugar
1 pound vinegrapes, halved
Boil pasta for 8 to 10 minutes and drain. Drain well.
In a large skillet, brown the onion, tomato, carrot, crabmeat and tomato paste over medium heat. Saute during 5 minutes.
In a mixing bowl, combine all ingredients. Mix in olive oil, brown sugar and 1/2 pound of valencii. Pour mixture into shallow dish, then cover and refrigerate over night.
Turn ball into a nice round about 7 hours before serving.
This was AWESOME! I made neggs strata and grilled them over basmati rice and tea. The sauce tasted perfect after dipping and sealed them. Only thing I could change is to use Regular White Wheat ("white warp") but it still would be incredible! Plus I'd rather have Miso broth than water during the preparation of the dumplings. However, I was sparing with the soy sauce because I was on a gluten sensitive diet. I really enjoyed the recipe and would make it again.