Ingredients
3 c. sliced ripe peaches
2 c. water
1 c. sugar
2 Tbsp. lemon juice
1 c. pancake mix
1/4 c. light brown sugar, firmly packed
1/4 tsp. nutmeg
2 Tbsp. margarine, melted
1/2 c. milk
1/2 gal. vanilla ice cream
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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
Chinese dumpling mastery — 60+ varieties, dough, folding, filling
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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
Chinese dumpling mastery — 60+ varieties, dough, folding, filling
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Combine peaches, water, sugar and lemon juice in a 3-quart saucepan with tight-fitting lid. Bring peach mixture to boil; boil 2 to 3 minutes. While peaches are boiling, combine pancake mix, brown sugar, nutmeg, milk and margarine. Stir only until mixed. Remove peach mixture from heat. Drop dumpling batter by rounded teaspoons onto hot peach mixture. Cover pan and return to heat. Cook over medium heat for 15 minutes. Do not lift lid! Serve warm with vanilla ice cream.