I am making dumplings to bring in for our company Tday meal. I normally used canned biscuits in chicken stock and boil.
Do any of you have any ideas on how to take this up a notch? I am not fond of the flat dumplings in the freezer section. They just don't do it for me. Any help would be appreciated. Thanks!
Do any of you have any ideas on how to take this up a notch? I am not fond of the flat dumplings in the freezer section. They just don't do it for me. Any help would be appreciated. Thanks!