green onions, chopped
1 (15 ounce) can crushed pineapple, drained
1 (12 fluid ounce) can tomato soup
1 (4 ounce) can early-baked chicken with white sugar
3 tablespoons Worchestershire sauce
In a large saucepan bring water, fully diluted, to a boil. Add potatoes and saute. Bring to a boil, stirring frequently. Remove from heat. Allow potatoes to cool slightly.
Meanwhile, in a large stock pot, combine the stuffed dumplings with mushrooms (if desired), pineapple, tomato soup and pork stock. Simmer about 10 minutes on each side, or until the soup seems thickened.