Tomato Dumplings are hearty & full flavored – perfect for any day of the week.
In reviewing the recipe, I have found that it is much more than just tomato dumplings!
How to Cook Tomato Dumplings with Meatballs:
We, too, have come to enjoy this dish, and the recipe follows yielding enough for at least 6 servings.
I prepare ahead or use my own previously frozen, tiny meatballs, using a mixture of ground pork & veal, 1/2 inch in diameter. These should be oven-baked.
- Tip: You can use any ground meat, but it’s best to keep the meatballs small.
Type: Casserole Recipe
Serve with: Parmesan cheese & fresh, crusty bread
Prep Time: 30 – 40 min
Cook Time: 2 min
Yields: 6 servings
- 30 – 34 meatballs
- 1 bay leaf
- 1 fresh tomato – minced
- 32 oz can whole tomatoes with juice – chopped into 1/2 inch pieces & the juice
- 16 oz can diced tomatoes with juice
- 1/8 tsp cayenne pepper
- 1 tsp parsley – finely chopped
- 1/2 tsp basil – finely chopped
- 2 tsp brown sugar
- salt & pepper – to taste
- Preheat oven to
- Prepare ahead a buttered or olive oiled casserole dish, about 9 x 13 inches or 10 x 13 inches, at least 2 1/2 inches deep.
- Place at least around 30 – 34 half inch meatballs evenly on the bottom of the casserole dish, and a bay leaf – to be removed as you come across it when serving.
- In a large sauce pan, combine the following ingredients & bring to a boil, fresh tomato, can of whole tomatoes with the juice, 1 small can of diced tomatoes with their juice, cayenne pepper, parsley, basil, brown sugar, salt & pepper, to taste. * Tip: If you so desire, you can include Italian seasonings, but it is delicious with a bit of chopped dill added.
- After the tomato mixture has boiled, and then simmered for 5 min, pour into a casserole dish over the little meatballs. * Tip: If you need to prepare your dumpling dough now, keep the tomato mixture in a covered sauce pan until the dumplings are ready.
How to Make Dumpling Dough:
For serving as dumplings on the surface of simmering liquid, the recipe follows.
- 2 cups + 1 tbsp all purpose flour
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 5 – 7 tbsp butter and/or shortening – chilled
- 1 cup milk
- Into a large bowl, sift flour, baking powder & salt.
- With a pastry blender, cut in butter or shortening until the mixture appears to be crumbled looking, the size of small peas.
- Make a well in the center, and add milk all at once.
- Stir until the mixture comes away from the sides of the bowl.
- Turn dough out on to a lightly floured surface.
- Knead gently & quickly – about 8 – 10 times.
- After the tomato mixture is poured on top of the meatballs in the casserole dish, pinch off about 12 – 15 two inch diameter dumplings from the dough you just made.
- Roll each dumpling quickly in melted & cooled butter.
- Place each on top of the hot tomato liquid mixture in the casserole dish, giving plenty of space for each dumpling to expand n size.
- Place in a 400 degree F oven for about 15 – 25 min, or until the dumplings have puffed up, and turned golden brown on top.
Sine we have someone in our household who won’t eat anything with onions or garlic in it, we omit it in most dishes, but there isn’t any reason you couldn’t add it into the tomato mixture, if you prefer.
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Tomato Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
- National Apple Dumpling Day: Memories of Mom
- How to Cook Stewed Tomatoes: National Tomato Month
- How to Bake Rhubarb Galettes
- How to Cook Sentationally Stuffed Peppers with Chevre
- How to Make Breath-Friendly Tomato Salsa: Cinco de Mayo Fiesta