Amish Tomato Dumplings Recipes

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AMISH TOMATO DUMPLINGS



Amish Tomato Dumplings image

Make and share this Amish Tomato Dumplings recipe from Food.com.

Provided by JAHollowell

Categories     Vegetable

Time 1h

Yield 16 dumplings

Number Of Ingredients 13

3 tablespoons unsalted butter, plus
2 tablespoons melted unsalted butter
1/2 cup onion, finely chopped
1/4 cup celery, minced
1 (28 ounce) can diced tomatoes
2 teaspoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh parsley, minced
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup whole milk
1 large egg, lightly beaten

Steps:

  • Melt 3 Tbl butter in Dutch oven over Med heat. Add onion and celery and cook until translucent, about 3 minute Stir in tomatoes and their juice, sugar, salt, and pepper. Bring to a simmer and cook until veggies are softened, about 5 minute Remove from heat and stir in 2 Tbl parsley.
  • Combine remaining parsley, flour, and baking powder in a bowl. Stir in milk, egg, and melted butter until combined and smooth. Return tomato mix to simmer over Med heat.
  • Using greased Tbl measure, drop heaping Tbl-size dumplings on top of tomato mix, leaving about 1/2-in between dumplings. Cover and cook over low heat until dumplings are firm and cooked through, about 20 minute Take care not to uncover during cooking. Serve.

Nutrition Facts : Calories 83.5, Fat 4.3, SaturatedFat 2.5, Cholesterol 21.9, Sodium 119.7, Carbohydrate 9.6, Fiber 1, Sugar 2.5, Protein 2

AMISH DUMPLINGS



Amish Dumplings image

Make and share this Amish Dumplings recipe from Food.com.

Provided by Al Hunt

Categories     Healthy

Time 20m

Yield 6 dumplings, 6 serving(s)

Number Of Ingredients 4

1 cup flour
1 teaspoon salt
2 teaspoons baking powder
1 egg

Steps:

  • Mix dry ingredients first.
  • Add the beaten egg.
  • Add few drops of water until you have a stiff, sticky dough.
  • Drop 1/6 at a time in to hot, nearly boiling stock or on top of stew (with lots of liquid).
  • Cover and cook 10 -15 minutes.

Nutrition Facts : Calories 88.9, Fat 1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 520.7, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 3.2

TOMATO DUMPLINGS



Tomato Dumplings image

This is jus ol'po'folk food. A little old man I know wanted me to make this recipe that he loved that his wife had made, so here's my adaptation. This is so good you just can't believe how wonderful and cozy this tastes. It makes the eater warm & fuzzy inside!

Provided by Bearsbaby03

Categories     Stew

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 -4 lbs cooked deboned chicken
12 ounces frozen kettle dumplings
2 (8 ounce) cans whole stewed tomatoes, in juice
1 tablespoon sugar
1/2 teaspoon garlic powder
1 tablespoon butter
1 (16 ounce) box chicken broth (Swansons reccommended)
2 cups water
1 dash poultry seasoning
salt
cracked black pepper (4 grinds)
1/2 cup whole milk
1 (12 ounce) can V8 vegetable juice

Steps:

  • Boil chicken; reserving some of the broth for extra flavor, drain and let chicken cool then debone and reserve the now shredded chicken for the dumplings.
  • Next, put the chicken back in pot with the entire box of chicken broth. Let the broth and chicken come back up to a medium boil add seasoning and sugar.
  • Follow the instructions on the package of frozen dumplings to prepare. I recommend the brand Kettle Dumplings, but you could use homemade dumplings.
  • When the dumplings have cooked through, add the V-8 and the tomatoes.
  • Add the salt & pepper and milk; stir constantly. Turn down to a simmer.
  • Be careful that the pot doesn't scorch because you have to start over if your dumplings scorch.

Nutrition Facts : Calories 569.4, Fat 36, SaturatedFat 11.6, Cholesterol 165.9, Sodium 1061.8, Carbohydrate 16.7, Fiber 1.9, Sugar 13.4, Protein 43.6

LISA'S TOMATO DUMPLINGS



Lisa's Tomato Dumplings image

My husband loves my tomato dumplings so much. They are so delicious and tasty

Provided by Lisa Johnson

Categories     Vegetables

Time 45m

Number Of Ingredients 17

1/2 c finely chopped onion
1/4 c finely chopped green pepper
1/4 c finely chopped celery
1/4 c butter
1 bay leaf
1 can(s) (28 ounces) diced tomatoes, undrained
1 Tbsp brown sugar
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
DUMPLINGS:
1 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp cold butter
1 Tbsp snipped fresh parsley
2/3 c milk

Steps:

  • 1. 1. In large skillet, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and black pepper; cover and simmer for 5 to 10 minutes. 2. Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed. 3. Drop by tablespoonfuls into eight or ten mounds onto bubbling tomato mixture; cover tightly and simmer for 12 to 15 minutes or until a toothpick inserted into dumplings comes out clean. Dscard bay leaf. Serve immediately.

TOMATO DUMPLINGS



Tomato Dumplings image

My grandmother used to make these, years ago, when I was a little girl. I remember it feeling so good on a cold Michigan night. These are also good on your tummy, when you aren't feeling so well.

Provided by kclay61

Categories     Onions

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

30 ounces tomatoes, with equal amounts water (or two cans)
1 small onions or 1 medium onion
salt
pepper
1 tablespoon butter or 1 tablespoon margarine
2 cups flour
3/4 cup milk

Steps:

  • Combine first 5 ingredients together. Let boil for about 5 minutes. Then turn down heat, cover, and let simmer while making dumplings.
  • Combine the flour and milk to make dumplings. It will be sticky.
  • Drop into tomato pot, by teaspoon (they will expand). Cover and let stand, on low heat, for about 30 minutes or more.
  • DO NOT OPEN LID until time is up.

Nutrition Facts : Calories 328.1, Fat 5.6, SaturatedFat 3.1, Cholesterol 14, Sodium 55.4, Carbohydrate 60, Fiber 4.5, Sugar 6.6, Protein 10

STEWED TOMATOES WITH DUMPLINGS



Stewed Tomatoes with Dumplings image

When I was young and did not feel well, my mother made one of my favorite dishes. Just smelling it cook made me feel better, along with her tender loving care.-Viola Stutz, Greenwood, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup biscuit/baking mix
3 tablespoons milk

Steps:

  • In a large saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally. , In a small bowl, combine biscuit mix and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 302 calories, Fat 17g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 1061mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.

TOMATO DUMPLINGS



Tomato Dumplings image

The wonderful fresh tomato taste of the sauce complements these light savory dumplings. They make a perfect side dish for a meal with beef. My family enjoys them very much!

Provided by MarieRynr

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1/4 cup butter
1 bay leaf
1 (28 ounce) can tomatoes, with liquid,cut up
1 tablespoon brown sugar
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 tablespoon snipped fresh parsley
2/3 cup milk

Steps:

  • In medium skillet, saute onion, green pepper and celery in butter until tender.
  • Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5 to 10 minutes.
  • Meanwhile for dumplings, combine flour, baking powder and salt in a bowl.
  • Cut in butter.
  • Add parsley and milk; stir until just mixed.
  • Drop by Tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12 to 15 minutes or until a toothpick inserted into a dumpling comes out clean.
  • Remove and discard bayleaf.
  • Serve immediately.

Nutrition Facts : Calories 219.2, Fat 11.1, SaturatedFat 6.8, Cholesterol 29.2, Sodium 572.1, Carbohydrate 26.8, Fiber 2.6, Sugar 6.6, Protein 4.5

TOMATO DUMPLINGS



Tomato Dumplings image

The wonderful fresh tomato taste of the sauce complements these light savory dumplings. They make a perfect side dish for a meal with beef. My family enjoys them very much. -Lucille Tucker, Clinton, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1/4 cup butter
1 bay leaf
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 tablespoon snipped fresh parsley
2/3 cup milk

Steps:

  • In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed., Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.

Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 833mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.

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