Best 5 Cheese Dumplings In Tomato Sauce Recipes

CHEDDAR TOMATO DUMPLINGS

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).

CHEESE DUMPLINGS IN TOMATO SAUCE

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.

TOMATO DUMPLINGS

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.

FARMER CHEESE DUMPLINGS

Steps:

• Make dough:
• Stir together flour and salt in a bowl. Make a well in flour mixture and add egg, oil, and water, then gently beat with a fork, gradually incorporating shallow scrapings from inside flour wall to form a dough. Knead on a lightly floured surface, adding just enough flour to prevent dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.
• Rinse a 2-quart bowl with hot water and dry it, then invert over dough. Let dough stand, covered, 30 to 60 minutes.
• Make cheese filling:
• Stir together farmer cheese, sour cream, egg yolks, salt, and 1 tablespoon bread crumbs in a bowl. Beat egg whites in another bowl with an electric mixer at medium speed until they just hold stiff peaks. Fold whites into cheese mixture gently but thoroughly.
• Roll and fill dough:
• Bring an 8- to 10-quart pot of salted water (see Tips, page 141) to a boil.
• Meanwhile, cover table with tablecloth, allowing cloth to hang over edges, and dust cloth lightly with flour (it isn't necessary to dust overhang). Lightly flour dough and roll out on cloth with rolling pin, as evenly as possible, into a 24- by 20-inch rectangle, so that a long side of rectangle is nearest you. Dough should be thin enough for you to see any pattern on tablecloth.
• Gently brush dough with 2 tablespoons butter and sprinkle with parsley and remaining 2 tablespoons bread crumbs. Divide cheese filling into 2 mounds on dough on left and right sides. Spread filling into 2 side-by-side 18- by 10-inch rectangles (with a short side of each cheese rectangle nearest you), leaving a 2-inch space between rectangles and a 1-inch border around outer edges.
• Holding tablecloth edge nearest you tautly, lift up cloth to make dough roll over on itself (away from you). Continue rolling, lifting tablecloth and pulling it toward you until dough is completely rolled (there is no need to use your hands to roll the dough). Cut into 2 rolls through 2-inch space between fillings.
• Carefully transfer 1 roll using a metal spatula onto center of 1 piece of cheesecloth. Fold cheesecloth over roll to cover top and wrap roll, then twist ends of cheesecloth and tie with kitchen string about 1 inch from each end. (Excess cloth on ends helps in lifting roll when boiled.) Wrap second roll in same manner.
• Cook rolls in boiling water (rolls will float), partially covered, 15 minutes. Transfer with a large slotted spoon or skimmer to a shallow baking pan and cool 3 minutes. Cut off kitchen string and unwrap cheesecloth, then transfer rolls to a platter with a metal spatula. Trim off and discard ends of rolls, then drizzle rolls with remaining 2 tablespoons butter. Cut into 1 1/2-inch-thick slices.

RICOTTA DUMPLINGS IN TOMATO SAUCE

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.