1/2 cup milk
1 (10 ounce) package Dumpling Round Cake
2 eggs, beaten
1 1/2 cups water
1 cup vegetable oil
1 cup white sugar for decorating
1 cup vegetable oil for frying
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 cup chopped fresh parsley
1 cup chopped celery
1/4 cup chopped green onions
1 cup chopped pineapple
1 (3 ounce) can pineapple juice concentrate
1 (8 ounce) can frozen orange juice concentrate
1 (8 ounce) package cream cheese, softened
1 cup chopped fresh parsley
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup chopped green onions
1 (1 ounce) square unsalted butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) baking pans.
In a medium bowl, combine sugar, oil, eggs, water, oil, vanilla and pudding mix. Mix well and stir in 1/4 cup of pineapple juice concentrate, 1 cup orange juice concentrate, orange juice concentrate and 1 cup pineapple juice concentrate. Mix in 1 (3 ounce) package cream cheese, 1 cup chopped fresh parsley and 1 cup chopped celery. Mix well.
Layer the dumplings evenly over the jelly-roll mixture.
Fry dumplings in hot oil until golden brown. Drain on paper towels and serve hot or cold.