Best 7 Old Fashioned Tomato Dumplings Recipes

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.

OLD-FASHIONED TOMATO GRAVY

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Stew: dry chicken with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
• Brown half of chicken lightly on both sides, 5-8 minutes; transfer to bowl.
• Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
• Heat remaining tablespoon oil over med-high heat until shimmering.
• Add onions, celery, garlic, tomato paste, and thyme; cook until vegetables are softened and lightly browned, 8-10 minutes.
• Stir in flour and cook for 1 minute.
• Slowly whisk in sherry, scraping up any browned bits.
• Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
• Stir remaining 3 1/2 cups broth, carrots, and bay leaves into slow cooker.
• Nestle browned chicken with any accumulated juice into slow cooker.
• Cover and cook until chicken is tender, 4-6 hours on low.
• Transfer chicken to a cutting board; let cool slightly, then shred into bite-size pieces.
• Let stew settle for 5 minutes, then remove fat from surface using a large spoon; discard bay leaves.
• Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste (adjust stew consistency with additional hot broth as needed).
• Cover and cook on high until simmering.
• Dumplings: whisk flour, baking powder, and salt together in a bowl.
• Microwave milk and butter together until warm (do not overheat), about 1 minute, then whisk to melt butter.
• Stir milk mixture into flour mixture until just incorporated and smooth.
• Drop golf ball-size dumplings on top of simmering stew, leaving about 1/4-inch between each dumpling (should have about 18 dumplings).
• Cover and cook until dumplings have doubled in size, 25-35 minutes; serve.

OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS

Steps:

• Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
• Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
• Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

AMISH TOMATO DUMPLINGS

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.

TOMATO DUMPLINGS

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.

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
• Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
• In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
• Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
• Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
• Add chicken meat, and stir. Serve hot.