Parsley Dumplings with Tomatoes Recipe

Parsley Dumplings with Tomatoes Recipe
Parsley Dumplings with Tomatoes Recipe photo by Taste of Home
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Parsley Dumplings with Tomatoes Recipe

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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!
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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 all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cold butter
  • 1/4 cup minced fresh parsley
  • 1 cup milk

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Drain drippings. 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 while preparing dumplings.
In a bowl, combine the flour, baking powder and salt; cut in butter until mixture is crumbly. Add parsley. Stir in milk just until moistened.
Drop by tablespoonfuls onto simmering tomato mixture. Cover and 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.
Originally published as Parsley Dumplings with Tomatoes in Country Woman September/October 2004, p29

Nutritional Facts

1/2 cup: 330 calories, 19g fat (9g saturated fat), 41mg cholesterol, 1020mg sodium, 28g carbohydrate (7g sugars, 3g fiber), 11g protein.

  • 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 all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cold butter
  • 1/4 cup minced fresh parsley
  • 1 cup milk
  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Drain drippings. 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 while preparing dumplings.
  2. In a bowl, combine the flour, baking powder and salt; cut in butter until mixture is crumbly. Add parsley. Stir in milk just until moistened.
  3. Drop by tablespoonfuls onto simmering tomato mixture. Cover and 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.
Originally published as Parsley Dumplings with Tomatoes in Country Woman September/October 2004, p29

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