Parsley Dumplings with Tomatoes

Categories: Country Woman- Paulette Wilhelmi, Minnesota, Minnesota Lake

Ingredients

• 1/2 lb. sliced bacon, diced
• 2 cups chopped onions
• 2 Tbsp. butter
• 2 cans (28 oz. each) diced tomatoes, undrained
• 1 Tbsp. sugar
• 1/2 tsp. salt
• Dumplings:
• 2 cups all-purpose flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1/4 cup cold butter
• 1/4 cup minced fresh parsley
• 1 cup milk

Directions

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Drain drippings. In the same skillet, sauté onions in butter until tender. Stir in the tomatoes, sugar, salt and bacon; bring to a boil. Reduce heat; over and simmer while preparing dumplings.
2. In a bowl, combine the flour, baking powder and salt; cut in butter until mixture is crumbly. Add parsley. Stir in milk just until moistened.
3. Drop by tablespoons full onto simmering tomato mixture. Cover and simmer for 20-25 minutes or until a toothpick inserted into dumplings comes out clean (do not lift cover while simmering). Serve immediately.

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