TOMATO DUMPLINGS
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
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.
CHEDDAR TOMATO DUMPLINGS
"Simmered in tomato sauce, these fluffy dumplings with cheddar cheese in the dough make a satisfying side dish as well as a delicious, economical main dish," suggests Marie Hattrup of Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-5 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add flour; stir well. Gradually blend in tomatoes. Add celery leaves, sugar, salt and pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheddar cheese. Stir in milk just until moistened. , Drop batter by tablespoonfuls onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 287 calories, Fat 15g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 916mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS IN NAPOLI SAUCE)
Recipe video above. Malfatti means "badly formed" in Italian. These irregular spinach ricotta gnocchi-like dumplings may look a bit wonky, but they taste incredible!Like gnudi except with the addition of spinach, this traditional Italian dish can be served straight after boiling them. But it's really worth a quick 15 minute bake to get a light golden crust on the Malfatti as well as caramelisation on the edges of the Napoli sauce. It really takes it in a deliciously different direction!Servings: This will serve 4 very hungry people, or 5 standard servings.
Provided by Nagi
Categories Mains
Time 1h10m
Number Of Ingredients 25
Steps:
- Saute garlic and onion: Heat oil in a small pot or large skillet over medium heat. Add garlic and onion and cook for 3 minutes until onion is softened.
- Simmer sauce: Add remaining ingredients plus the stem of basil. Bring to a simmer, then reduce stove to low and cook, stirring every now and then, for 20 minutes. It should be fairly thick rather than a loose runny sauce.
- Drain ricotta, if needed: The ricotta should be the dry and fairly crumbly type rather than wet, soft and almost spreadable. If it's wet, see Note 1 for removing excess water (wet ricotta makes Malfatti hard to shape and cook!)
- Sweat spinach: Toss spinach with 1/2 tsp salt in large colander. Leave for 20 minutes. Roll up in tea towel and squeeze tightly to remove excess liquid. Roughly chop.
- Sauté garlic, eschalot and spinach: Heat oil in a skillet over medium high heat. Add garlic and eschalot, cook for 1 minute until translucent. Add spinach and cook until just wilted. Transfer to large bowl, allow to cool.
- Malfatti mixture: Add ricotta and all remaining Malfatti ingredients into the bowl. Mix well to combine. It should be too wet to roll with hands without sticking, but still firm enough to shape into dumplings.
- Form dumplings: Using 2 dessert spoons, scoop up about 1 1/2 tablespoons of mixture then shape into a football (quenelle) using the two spoons. Place on a paper-lined tray. You should get about 24-30.
- Boil dumplings: Bring a large pot of water to the boil, then carefully put 6 dumplings in. Cook for 2 minutes, they should float to the surface. Remove with slotted spoon on to paper towel lined tray. Repeat for remaining Malfatti.
- Preheat oven to 180°C / 350°F.
- Assemble: Pour Napoli Sauce into a baking dish, then top with Malfatti. Drizzle with extra virgin olive oil.
- Bake 15 minutes or until the Malfatti has a faint blush of gold on the surface (Note 3).
- Serve! Sprinkle baked Malfatti with parmesan and basil leaves (tear large leaves). Spoon into bowls and served as-is. No starchy side is required, think of these as like gnocchi. Just add a leafy green salad with Italian Dressing or Balsamic Dressing!
Nutrition Facts : Calories 503 kcal, Carbohydrate 32 g, Protein 29 g, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 151 mg, Sodium 1601 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
CHEESE DUMPLINGS IN TOMATO SAUCE
Put these dumplings in a pretty bowl and they will impress--taste good also. This has been hanging around my recipe box forever. I usually add a dash oregano.
Provided by dolores in paradise
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain juice from tomatoes into 10-inch skillet.
- Put tomatoes in bowl and mash until broken up.
- Add to skillet with next 3 ingredients and 1/3 cup water.
- Bring to boil.
- Mix next 3 ingredients with fork and drop by spoonfuls into boiling tomatoes.
- Cover and simmer 15 minutes.
- Sprinkle parsley over dumplings.
- Makes 6 servings.
ZUCCHINI AND TOMATOES WITH PARMESAN DUMPLINGS
This simple-to-prepare side accompanies blander dishes nicely. I particularly like it with simply grilled salmon or other fish.
Provided by FlemishMinx
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat, and saute onion and garlic until tender, but not browned.
- Add tomatoes, basil, sugar, salt and pepper.
- Simmer, covered, for 20 minutes and stirring occasionally.
- Add zucchini and simmer covered for 15 minutes, or until they are tender and stirring as needed.
- Mix the beaten egg and the parmesan cheese together in a small bowl until it forms a mass.
- With the aid of a tablespoon, drop the dumplings onto the tomato mixture (you should get 4 nicely-sized ones).
- Simmer, covered, for 5 to ten minutes, until dumplings are firm.
- When they are firm, gently flip them over to completely cook the top side (simmering another 1-2 minutes).
- Serve each portion with one dumpling atop the tomato-zucchini mixture.
TOMATO & HARISSA STEW WITH CHEDDAR DUMPLINGS
Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6.
- Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces.
- Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium
CHEDDAR CHEESE DUMPLINGS
Make any stew recipe a little heartier and a lot more delicious with these five-ingredient dumplings featuring ground mustard and sharp cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
- Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dumpling, Sodium 270 mg, Sugar 0 g, TransFat 0 g
RICOTTA DUMPLINGS IN TOMATO SAUCE
These "dumplings" are easy to put together once you get the feel for them. Got this recipe from a cooking show on the radio "Melinda Lee". Hope you enjoy
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomato sauce, water and basil in saucepan; simmer in a deep frying pan about 10-15 minutes.
- In the mean time gently mix together ricotta, romano cheese, egg, bread crumbs and parsley to form into balls about the size of golf balls.
- Drop balls into simmering sauce Cover and cook about 20 minutes.
- Serve over the pasta of your choice with additional grated cheese.
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