Amish Tomato Dumplings

Courtesy Reader's Recipes: Cooks Country Aug/Sept 2012. Cook/Prep times are very approximate.

• Ready In: 1 hr
• Yields: 16 dumplings

Ingredients

• 3  tablespoons unsalted butter, plus
• 2  tablespoons  melted unsalted butter
• 1⁄2 cup onion, finely chopped
• 1⁄4 cup celery, minced
• 1 (28 ounce) can diced tomatoes
• 2  teaspoons  packed brown sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup fresh parsley, minced
• 1  cup all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 cup  whole milk
• 1  large egg, lightly beaten

Directions

1. 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.
2. 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.
3. 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.