Cheddar Tomato Dumplings

By Judycakes

Ingredients

• DUMPLINGS:
• 2 tablespoons finely chopped onion
• 1 tablespoon finely chopped green pepper
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 can (28 ounces) diced tomatoes, undrained
• 1 tablespoon minced celery leaves
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk

Preparation

Step 1

In a large skillet, saute onion and green pepper in oil until tender. Add flour; stir well. Gradually blend in tomatoes. Add celery leaves, sugar, salt and pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes. For dumplings, combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheese. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).