1/2 cup soy sauce
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 1/2 tablespoons beef bouillon granules
1 1/2 tablespoons minced onion
3 cups chicken broth
1 (1.5 fluid ounce) jigger dry red wine
3 tablespoons finely chopped green onion
In a small bowl, mix together soy sauce, curry powder, salt, brown sugar, tomatoes, garlic, bouillon, onion, chicken broth and wine. Cover and refrigerate 2 hours.
Remove dumplings from pan, place on foil and brush with wine mixture. Sprinkle dumplings with remaining wine mixture and arrange on steamer, out of direct heat. Cook 5 to 7 minutes, until dumplings are cooked through. Remove from heat and cool.