Ingredients
1 cut up chicken (can substitute skinless breasts)
1 c. Bisquick
2 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
1/4 tsp. shortening
1 can cream of mushroom soup
1 1/2 c. milk
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Mix Bisquick, salt, paprika and pepper in plastic bag and shake chicken pieces. Fry chicken in shortening until brown. Drain fat from pan. Stir soup and milk into pan and scrape up chicken bits. Return chicken to pan and bring to a simmer. Mix dumplings and drop by teaspoonful on top of chicken and soup mixture. Cover tightly and steam for 12 minutes.