Using premade biscuits or crescent rolls is a standard shortcut for old-fashioned dumpling recipes. Uncooked Asian pastries such as wonton and gow gee wrappers are other substitutions for dumplings.
A dumpling is simply a ball of savory dough that's either used to wrap fillings or placed on top of stews. One old-fashioned use for dumplings is on top of chicken stew. Traditionally, this stew took two hours to make. However, a shortcut for this recipe uses a rotisserie chicken.
To make quick chicken and dumplings, boil the meat from a rotisserie chicken in chicken broth with chopped celery and onions. Meanwhile, remove the biscuits from their can, cut into strips, and toss with flour. Stir a can of cream of chicken soup into the stew.
Top the stew with the floured biscuit strips, and dip them slightly so they're coated. Cover, and cook for 10 minutes.
To make quick turkey dumplings, blend one egg with 2 tablespoons soy sauce. Add 1 pound ground turkey and six thinly sliced green onions, and mix well. Place 1 teaspoon of the filling on the bottom half of a wonton wrapper, moisten the edge and fold the wrapper over. Pinch the edges to seal, and repeat to make 32 dumplings. Steam the dumplings, or freeze them for up to three months.