Stewed Tomatoes and Dumplings

Total Time
10 mins
30 mins

Another recipe from Marsha Adams. These puffy light dumplings are simmered in stewed tomatoes.

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  1. In medium saucepan, melt butter and saute the onion, pepper, celery, and bay leaf for about 5 minutes.
  2. Add the undrained tomatoes and seasonings and bring to a boil; reduce heat and simmer, covered, about 5 minutes.
  3. In a medium bowl, combine flour, baking powder, and salt.
  4. Cut the butter into the flour with a fork until it resembles course meal.
  5. Add the egg, milk, and parsley and stir gently until a soft dough forms, do not overmix.
  6. Drop by tablespoons into simmering tomatoes.
  7. Cover and cook over medium-low heat for about 20 minutes.
  8. Do not lift the lid while the dumplings are cooking.
Most Helpful

5 5

Nice change from the normal side dish of potatoes or rice etc. Made for "Farm Cooking" tag game in the Photo Forum. :)