Cheesy Tomato Dumplings
Everyone will devour these tender cheese loaded dumplings nestled in a savory tomato gravy.
Equipment
- 1 Large pot or skillet with lid
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Cutting board
- 1 Large knife
- 1 Cheese grater optional
- 1 Food processor or blender optional
- 1 Large tablespoon
Ingredients
TOMATO GRAVY
- 1 Tablespoon olive oil
- 1 onion medium
- 1 red bell pepper medium
- 1 carrot medium
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, chopped
- 3-4 tomatoes, diced medium
- Water as needed
- 2 cups vegetable cocktail or tomato juice
DUMPLINGS
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup milk more if necessary
- 1 cup cheddar cheese grated or small diced
Instructions
FOR TOMATO GRAVY
- Dice onion, red bell pepper and carrot. If you plan to puree the gravy, you can chop them into large chunks. If you would like a chunky gravy, dice into small or medium pieces.
- In a large pot or skillet, heat olive oil over medium. Add onions, red bell pepper and carrot. Add salt and pepper and saute for 1-2 minutes or until fragrant and onions begin to turn translucent. Add garlic and cook another minute, stirring well.
- Add tomatoes and continue to cook over medium heat for 1-2 minutes. Cover with lid and reduce heat to low. Simmer for 25-30 minutes or until the vegetables are very soft. This will depend greatly on how large you've diced them. Check the mixture frequently to make sure it is not burning on the bottom. Add water as necessary.
- Once the vegetables are soft, remove from heat if you plan to puree the mixture. Allow to cool for a few minutes, then add to a food processor or blender. Puree until smooth, then return to skillet.
- Add vegetable cocktail or tomato juice and taste for seasoning. Allow the mixture to come back to a boil over medium heat. In the meantime, make the dumplings.
- Using a large tablespoon, drop the dumpling batter in large dollops over the surface of the simmering gravy. Try to space them out evenly, allowing room for expansion. You should get anywhere from 14-16 dumplings.
- Cover the skillet and simmer over medium-low heat for 15-18 minutes or until the dumplings are thoroughly cooked. Serve and enjoy.
FOR THE DUMPLINGS
- In a medium sized bowl combine all purpose flour, baking powder and salt.
- Add milk gradually, mixing until you get a very thick batter that drops well from a spoon. Before the flour mixture gets fully incorporated, add grated or finely diced cheddar cheese. Add more milk if necessary. It should resemble a wet dough more than a batter. Mix only until thoroughly combined until no dry bits of flour remain. Allow to rest for 5 minutes before dolloping over tomato gravy.
Notes
For added flavor, feel free to add dried herbs like oregano, basil, thyme or rosemary when sauteing the vegetables.
For a little added sweetness, add 1-2 teaspoons of sugar when adding the tomatoes.