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Directions. Mix bisquick and milk until soft dough forms. Drop dough by spoonfuls onto stew (do not drop directly into liquid). Cook uncovered over low heat 10 minutes.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add 2/3 cup water, cover and cook 3 minutes.Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.Ponzu Dipping Sauce. Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.irections. Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 teaspoon salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined.