AMISH TOMATO DUMPLINGS RECIPE

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!

AMISH TOMATO DUMPLINGS RECIPE

This is an old family recipe that we often had when I was growing up. Over the years, when I’ve asked friends if they’ve ever had Tomato Dumplings or heard of them, 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 tomato dumpling version my mother and grandmother made was basically tomato juice with dumplings and not much seasoning. However, I added seasonings to 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

1. V8 juice.
2. Coconut oil.
3. Onion.
4. Garlic.
5. Seasoning – salt, pepper, Italian seasoning.
6. Flour.
7. Solid vegetable shortening.
8. Beef bouillon.
9. Milk.

METHOD FOR TOMATO DUMPLINGS

1. First, you’ll make the broth.
2. Then, cook garlic and onion in oil then add all the spices.
3. Add the tomato juice and bring it to a boil.
4. While the tomato juice is reaching the boiling stage, make the drop dumplings. Simply mix flour, shortening, and milk to form a ‘dry’ dough. 
5. Drop dumplings in the boiling tomato juice.
6. Cover and cook 15 minutes without lifting the lid.
7. Serve hot.

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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

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Equipment

• 4.5-5 quart Dutch oven or large pot with lid
• pastry blender
• Bowls
• measuring cups and spoons
• soup spoon

Ingredients

Tomato soup

• 2 tablespoons coconut oil like this
• 2 cloves garlic clove minced
• ½ cup white 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 black pepper
• 64 ounces V8 tomato juice like this
• 1 tablespoon butter optional

Dumplings

• 2 cups self-rising flour
• ¼ cup Crisco 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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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