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Amish Tomato Dumplings Recipe. Old fashioned tomato dumplings is one of my childhood favorite comfort food meals. It’s a meatless main dish or side dish made with pantry staples. They’re very quick and easy to make!
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AMISH TOMATO DUMPLINGS RECIPE
This is an old family recipe that we had often when I was growing up. Through the years when I’ve asked friends if they’ve ever had Tomato Dumplings or heard of it, I can’t remember anyone who had even heard of them. However, I did find a few recipes online so I know it wasn’t just a family recipe.
The version my mother and grandmother made was basically tomato juice with dumplings and not a lot of seasoning. However, I add seasonings and really punch up the flavor.
For the dumplings, I used the same recipe as I do for my chicken and dumplings. They’re very light and fluffy. In fact, they’re so light you don’t want to stir the soup after the dumplings are added because they’ll break apart.
WHAT YOU’LL NEED FOR AMISH TOMATO DUMPLINGS
- V8 juice.
- Coconut oil.
- Onion.
- Garlic.
- Seasoning – salt, pepper, Italian seasoning.
- Flour.
- Solid vegetable shortening.
- Beef bouillon.
- Milk.
METHOD FOR TOMATO DUMPLINGS
- First, you’ll make the broth.
- Then, cook garlic and onion in oil then add all the spices.
- Add the tomato juice and bring it to a boil.
- While the tomato juice is reaching the boiling stage, make the drop dumplings. Simply mix flour, shortening, and milk to form a ‘dry’ dough.
- Drop dumplings in the boiling tomato juice.
- Cover and cook 15 minutes without lifting the lid.
- Serve hot.
STILL HUNGRY? YOU’LL LOVE THESE RECIPES
- Shrimp Pasta in Spicy New Orleans Tomato Cream Sauce
- Tomato Sandwich
- Beefy Tomato Soup
- Tomato Cream Sauce Sausage Gnocchi
- Pimento Cheese Bacon Tomato Pie
- Traditional Southern Tomato Pie
- You can also find great recipesat Recipe Index
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
AMISH TOMATO DUMPLINGS RECIPE
This is an old family recipe. Light fluffy dumplings in a rich tomato broth soup.
Author: Paula
5 from 9 votes
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Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Servings: 6 servings
Ingredients
Tomato soup
- 2 tablespoons coconut oil like this
- 2 cloves garlic minced
- ½ cup onion diced
- 1 teaspoon Italian seasoning like this
- 2 medium bay leaves
- 1 heaping teaspoon beef bouillon paste chicken or vegetable bouillon (beef)
- ⅓ cup water
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 64 ounces V8 tomato juice like this
- 1 tablespoon butter optional
Dumplings
- 2 cups self-rising flour
- ¼ cup solid vegetable shortening like Crisco
- ⅔ to ¾ cup whole milk
Instructions
Tomato Soup
Add coconut oil, garlic, and onion to a large pot with sides are at least 4-inches deep.
Cook on medium until the onions are translucent. Add the beef bouillon dissolved in water along with the Italian seasoning, salt, pepper, and bay leaves. Cook for a minute or two.
Pour in the V8 tomato juice and stir. Bring to a low boil and add the butter. Reduce heat to a low boil.
Dumplings
In a medium bowl, combine flour and Crisco, cut in the shortening with a fork or pastry blender, until lumps are the size of peas.
Stir in the milk with a fork just until all the flour mixture is moistened. Don’t overwork or your dumplings will be tough.
Using two spoons, drop the dough into the almost boiling tomato sauce.
When all the dumplings are dropped, cover the pan with the lid and cook on low heat for 15 minutes. Don't lift the lid before 15 minutes.
Don't stir, the dumplings are delicate.
To serve, use a large ladle to dip out the dumplings, spoon tomato soup over them.
Nutrition
Calories: 343kcal | Carbohydrates: 46g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 472mg | Potassium: 803mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1415IU | Vitamin C: 57mg | Calcium: 80mg | Iron: 2mg
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