Using a slow cooker. This chicken dinner is one of my favorite weeknight tricks. To give the dumplings a little oomph, I press cheddar cheese and chives into the biscuits before quartering them up.
In a bowl, add chicken mince, spring onion ... bring the edges together and press to seal the edges to make a dumpling (makes 22-24). * In a wok, add water and bring it to boil.
Place on a tray and repeat with remaining dough and compote. Blanch dumplings very gently in a large saucepan of barely simmering water until they float. This will take about 10 minutes.