STEWED TOMATOES WITH DUMPLINGS
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
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
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.
CREAM OF TOMATO SOUP DUMPLINGS
Each dumpling is filled with a creamy tomato soup surprise. Take your time pleating the dumplings-- you'll only get better with practice.
Provided by Food Network Kitchen
Categories appetizer
Time 2h30m
Yield 16 dumplings
Number Of Ingredients 13
Steps:
- For the soup: Melt the butter in a small saucepan over medium heat. Add the shallots and cook, stirring often, until soft and translucent, about 5 minutes. Add the tomato paste and cook stirring until the shallots are well coated. Add the diced tomatoes and 1 teaspoon salt, bring to a boil and reduce the heat to low. Simmer until the tomatoes have softened about 10 minutes.
- Meanwhile, sprinkle the gelatin over 1/4 cup water and let sit until soft, about 5 minutes. Transfer the soup, gelatin and cream to a blender. Blend until smooth and pour in to a glass loaf pan. Chill until firm, about 1 hour.
- For the dough: Put the flour in a large bowl. Pour half the hot water in and stir with a wooden spoon. Add the remaining hot water and stir until the dough starts to look shaggy. Add all of the cold water and oil. Keep stirring until the dough forms a ball.
- Knead the dough on a floured surface until soft, smooth and springs back when you poke it with your finger, 8 to 10 minutes. (Alternately, you can knead the dough in a stand mixer with the hook attachment, on medium speed for 6 to 8 minutes.) Cover with plastic wrap and let sit at room temperature for 30 minutes.
- Divide the dough into 4 equal pieces. Take 1 piece (cover the remaining 3 pieces with plastic wrap) and cut it into 4 pieces. Work with 1 small piece of dough at a time, keep the remaining covered with plastic wrap. Roll the dough between your palms to make a round, smooth ball. Using a rolling pin, roll into a 4 1/2-to-5-inch circle. (You may need more flour to keep the dough from sticking but try to use it sparingly.)
- Fill the dough with 1 heaping tablespoon of tomato soup filling and then press 1 tomato half into it. Pleat the dumpling: Use your fingers to pleat and pinch the edge of the dough together, enclosing the filling, into a little satchel. Twist and pinch the tip of the dough close. Repeat with rest. Make sure that you cover any dough that you aren't currently using and cover the dumplings with a towel to prevent drying out.
- Fill a large pot with 2-inches of water and insert a steamer basket that has a lid. Line the basket with a single layer of Napa cabbage leaves. Cover and steam over medium heat to warm up the steamer and soften cabbage, about 2 minutes. Place dumplings on the cabbage leaves, leaving 1-inch between each dumpling. Steam until the dough looks slightly translucent and the dumplings have slumped slightly, about 12 minutes. Serve in the steamer.
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
TOMATOES AND DUMPLINGS
To jazz up this versatile and homey dish, add basil, allspice or thyme to the tomatoes. Additional vegetables, like onions, carrots and celery can also be added to the tomatoes. Herbs like rosemary or tarragon could be mixed into the dumpling batter or add a splash of cream or balsamic vinegar once the dumplings are done.
Provided by Mercy
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the tomatoes with juice, butter, sugar and seasonings in a large flat-bottomed kettle.
- Heat the tomatoes over medium heat until boiling gently.
- Combine the dumpling ingredients together and drop dough by teaspoon, in a single layer, on top of tomatoes.
- Reduce the heat to low (the tomatoes on the bottom may scorch if heat is too high).
- Cook, uncovered, for about 5 minutes.
- Cover and cook for about 10 more minutes.
- Remove the lid and serve.
- Garnish with black pepper and extra pats of butter.
Nutrition Facts : Calories 316.6, Fat 12.5, SaturatedFat 5, Cholesterol 50.5, Sodium 1195.5, Carbohydrate 45.9, Fiber 3.7, Sugar 18.7, Protein 7.9
TOMATO DUMPLINGS
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
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
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.
DUMPLINGS WITH TOMATOES AND ZUCCHINI
Here's a unique and tasty side dish that has dumplings made with absolutely no flour!
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Add tomatoes, basil, sugar, salt and pepper. Simmer, covered, for 10 minutes. Add zucchini; cook, covered, for 15 minutes or until tender. For dumplings, combine egg and cheese. Drop by tablespoons onto tomato mixture. Simmer, covered, for 5 minutes or until dumplings are firm.
Nutrition Facts :
CREAMY FRESH TOMATO SOUP WITH DUMPLINGS
I made this for lunch yesterday, with some beautiful tomatoes my mother gave me. YUM! We had it with grilled cheese sandwiches. Heaven in a bowl! I hope you like it as much as I did!
Provided by canarygirl
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 2 quart sauce pan over medium high heat.
- Add onions and garlic and sauté until tender, then add tomatoes, and mush them up a bit, and stir.
- Cook over medium heat about 10-15 minutes, until tomatoes are quite soft and breaking down.
- Add water, basil, bouillon cubes, salt and pepper, and sugar.
- Bring to boil, reduce heat to low, cover and simmer about 20 minutes.
- Near the end of the cooking time, heat half and half or milk so that it is hot.
- Add hot milk to soup and stir.
- Pureé with an arm blender, or do it in batches in a blender.
- Strain soup through a sieve or run it through a food mill to eliminate any peels and seeds that remain.
- Mix egg with about 1/4 cup flour (amount will depend on how firm you like your dumplings) and salt and pepper to taste, until well combined.
- Bring soup to just below boiling and drop in dumplings by very small spoonfuls. Cook about three minutes, or until dumplings float to the surface. Dumplings should be almost like spaetzle, quite small, and soft when cooked.
- Serve hot with chopped fresh basil or toasted croutons as a garnish if desired.
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5/5 (5)Category Main Course, Side DishCuisine AmericanTotal Time 25 mins
- Fry the bacon, drain and set aside. Combine tomatoes, bacon drippings, water, salt, garlic powder, pepper and sugar in a pot on top of the stove. Bring to a boil, turn down to medium and cover.
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