AMISH TOMATO DUMPLINGS

Amish Tomato Dumplings image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 13

3 tablespoon(s) butter, unsalted
2 tablespoon(s) butter, unsalted, melted
1/2 cup(s) onions, vidalia, finely chopped
1/4 cup(s) celery, minced
2 clove(s) garlic, minced
1 - 28 oz can(s) diced tomatoes
1 tablespoon(s) brown sugar
1/2 teaspoon(s) salt & pepper
1/4 cup(s) parsley
1 cup(s) all purpose flour
1 1/2 teaspoon(s) baking powder
1/2 cup(s) milk
1 x large egg, lightly beaten

Steps:

Melt 3 tbsp butter in dutch oven over medium heat. Add onion & celery & cook until translucent, about 3 minutes. Add garlic, tomatoes with their juice, sugar, salt & pepper. Bring to a simmer & cook until vegetables are softened, about 5 minutes. Remove from heat & stir in 2 tbsp parsley.
Combine remaining parsley, flour, & baking powder in a large bowl. Stir in milk, egg & 2 tbsp melted butter until combined & batter is smooth. Return tomato mixture to simmer over medium heat.
Using greased tbsp, drop heaping tbsp sized dumplings on top of tomato mixture, leaving about 1/2" between dumplings. Cover & cook over low heat until dumplings are firm & cooked through, about 20 minutes. (DO NOT UNCOVER DURING COOKING TIME!) Serve immediately.