Tomatodumplings 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.

STEWED TOMATOES WITH DUMPLINGS

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).

TOMATOES AND DUMPLINGS

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.

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.

CREAM OF TOMATO SOUP DUMPLINGS

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 SOUP WITH HERB DUMPLINGS

Steps:

• In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.

HOMEMADE DUMPLINGS RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
• Roll out dough on a floured surface and knead until smooth.
• Divide the dough into 4 equal parts.
• Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
• Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
• Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
• Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
• For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
• Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
• Enjoy!

TOMATO DUMPLINGS

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.

SCALLOPED TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.
• Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.

TOMATO DUMPLINGS

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.

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).

POTATO DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
• Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

MOM'S SIMPLE DUMPLINGS

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

CREAMY FRESH TOMATO SOUP WITH DUMPLINGS

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.