Well, like I wrote in the dinner thread, I'll be getting these in a restaurant from now on. It did take me a while to figure out how to get these pleated, and they still don't look that great even after doing 24 of them, and it took FOREVER. It looked easy in the video, not so much in real life, at least without a lot of practice. I started rolling out dough and shaping about 5:30 ish and we didn't eat until 7:00, and I NEVER stopped working on them. I know there's always a learning curve, but jeez louise. I still have another 24 to roll out and shape that will be going in the freezer. Several of them sprung a leak, some because I stretched the dough too much so that it was too thin and tore and/or poked it with a fingernail, and some because I forgot to spray the lettuce lining the steamer basked with cooking spray (recipe said to, I just was so tired and wanted to be done with it by then that I forgot, obviously there was a reason for it) and they stuck to the leaves. Even the ones that sprung a leak were pretty good, and every single one of them got eaten.
I didn't much like the sauce in the Bon Appetit recipe, WAY too much vinegar for me, but Craig thought it was pretty good.
I only took a pic of the dinner plate last night. I'll take a pic of a ready to shape one later today when I finish them up for the freezer.
Obviously, if you aren't doing a recipe that needs a yeast-dough wrapper, I'd recommend you go with the frozen wrappers you can buy in Oriental markets. Unfortunately, the ones in the markets around here aren't quite as big as what the recipe called for. Guess I could just use a smaller amount of filling and I may do just that today if I will have some wrappers in the freezer instead of messing with rolling out 24 more little circles. We'll see. Having the wrappers already made is a HUGE
plus in my book.