Tomato Dumplings

Tomato Dumplings



For the sauce

  • 1/2 cup diced onion
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced celery
  • 1/2 stick butter (4 tablespoons)
  • 28 oz. can whole peeled tomatoes with all the juices
  • 1 bay leaf
  • 2 teaspoons brown sugar
  • 1/2 teaspoons salt
  • Black pepper
  • (optional) 1/2 teaspoon chili flakes

For the dumplings

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon cold butter
  • 1 beaten egg
  • 6 tablespoons milk
  • 1 heaping tablespoon finely chopped fresh parsley


Make the sauce

  1. In a medium saucepan, melt the 4 tablespoons of butter and sauté the vegetables for 5 – 10 minutes or until the onions are translucent and soft.
  2. Chop the tomatoes and add them to the pan with all the juices from the can.
  3. Add the bay leaf, brown sugar, salt, several cranks of black pepper, and chili flakes if using.
  4. Bring to a boil then lower the heat to simmer, uncovered for about 5 minutes while making the dumplings.

Make the dumplings

  1. Stir together the flour, salt, and baking powder.
  2. Cut the remaining tablespoon of butter into the dry flour mixture until fully incorporated.
  3. Add the egg, milk, and parsley.
  4. Mix the dough together lightly until just mixed.
  5. Drop spoonfuls of the dumpling dough right on top of the sauce, cover tightly with a lid, and simmer for 15 minutes without peeking.
  6. Serve topped with a little more butter and fresh parsley.

Enjoy on its own or as a side with a larger meal.