My Mama's Tomato Dumplings

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Bernice Mosteller


This is really good if you like tomatoes. My Dear mama loved these. She taught me to make them. Every time I go to the grocery store and I see these tomatoes I think of her. She also taught me to make Sweet Potato Dumplings. I have heard of Irish potato dumplings but I've never tried those. My Mama and I could make a meal off of these. My husband didn't care for them, so alot of days I would make them for lunch when he was at work.


★★★★★ 1 vote

3 to 4
15 Min
20 Min
Stove Top


  • 1 can(s)
    (15 ounce), hunts diced tomatoes
  • 1/2 stick
    margarine or to your taste ( sometimes i use a whole stick)
  • 1 c
  • 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

  • 2 c
    white lily self-rising flour
  • 1/4 c
    crisco, chilled
  • 2/3 to 3/4 c
    milk or butter milk

How to Make My Mama's TOMATO DUMPLINGS


  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.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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