MY MAMA'S TOMATO DUMPLINGS

My Mama's TOMATO DUMPLINGS image

Provided by Bernice Mosteller

Time 35m

Number Of Ingredients 9

1 can(s) (15 ounce), hunts diced tomatoes
1/2 stick margarine or to your taste ( sometimes i use a whole stick)
1 c water
2 Tbsp sugar or to your taste ( i taste a little of the broth to know if i need to add more sugar)
salt and pepper
DUMPLINGS:
2 c white lily self-rising flour
1/4 c crisco, chilled
2/3 to 3/4 c milk or butter milk

Steps:

1. Put the can of Diced tomatoes in a medium to large saucepan.You want one big enough to let the dumplings have room to rise up.
2. Add the margarine, sugar, salt, & pepper. Bring to a boil, lower the temp to a simmer while you make the dough.
3. Combine flour & crisco, cut in the shortening with a fork or pastry blender, until lumps are the size pf peas.
4. Mix in just enough milk until dough leaves sides of the bowl.( I start out with the 2/3 cup and then adjust the amount of milk, as needed).)
5. Then turn the heat back up on the tomatoes, just enough to start a low boil.
6. I just drop the dough in with a tablespoon. ( I don't roll it out.) Put lid on and cover the dumplings. Keep a eye on them, and you can tell by looking when they have risen and are done. DO NOT STIR IT UP.
7. You can adjust the margarine,sugar, salt, & pepper to you taste.