Name: Tomato Dumplings
Total time: 50 min
Cuisine: US & Canada
Ingredients: 3 tablespoons unsalted butter , plus 2 tablespoons melted; 1/2 cup finely chopped onion; 1/4 cup minced celery; 1 (28-ounce) can diced tomatoes; 2 teaspoons packed brown sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup minced fresh parsley; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 cup whole milk; 1 large egg , lightly beaten

Why This Recipe Works

We’ve all heard of chicken and dumplings, but this lesser-known Amish dish is just as good. Sautéed aromatics provide a base of flavor, and canned tomatoes (enhanced with a little brown sugar) are an easy addition. Simmered in the tomato mixture, a simple, herb-flecked batter cooks into tender dumplings.

Instructions

Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion and celery and cook until translucent, about 3 minutes. Stir in tomatoes and their juice, sugar, salt, and pepper. Bring to simmer and cook until vegetables are softened, about 5 minutes. Remove from heat and stir in 2 tablespoons parsley.

Combine remaining 2 tablespoons parsley, flour, and baking powder in large bowl. Stir in milk, egg, and melted butter until combined and batter is smooth. Return tomato mixture to simmer over medium heat.

Using greased tablespoon measure, drop heaping tablespoon–size dumplings on top of tomato mixture, leaving about 1/2 inch between dumplings. Cover and cook over low heat until dumplings are firm and cooked through, about 20 minutes. (Do not uncover during cooking.) Serve.