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Parsley Dumplings with Tomatoes

 Parsley Dumplings with Tomatoes
This recipe from my husband's grandmother is my favorite way to use home canned tomatoes. The bacon-flavored tomato mixture and tender dumplings are delicious with roasted or grilled meats...and the leftovers are great!
8-10 ServingsPrep: 20 min. Cook: 1 hour

Ingredients

  • 1/2 pound sliced bacon, diced
  • 2 cups chopped onions
  • 2 tablespoons butter
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • DUMPLINGS:
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup minced fresh parsley
  • 1 cup milk

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon remove to paper towels; drain. In the same skillet,
  • saute onions in butter until tender. Stir in the tomatoes, sugar,
  • salt and bacon; bring to a boil. Reduce heat; cover and simmer.
  • Meanwhile, in a large bowl, combine the flour, baking powder and
  • salt; cut in butter until mixture is crumbly. Add parsley. Gradually
  • stir in milk just until moistened.
  • Drop by tablespoonfuls onto simmering tomato mixture. Cover and

2 of 2

Parsley Dumplings with Tomatoes (continued)

Directions (continued)

  • simmer for 20-25 minutes or until a toothpick inserted into
  • dumplings comes out clean (do not lift cover while simmering). Serve
  • immediately. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 330 calories, 19 g fat (9 g saturated fat), 41 mg cholesterol, 1,020 mg sodium, 28 g carbohydrate, 3 g fiber, 11 g protein.