Tomato Dumplings Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupGourmet
Ingredients
| Basic mix biscuit | 2 Cup (16 tbs) | |
| 1 cup cream-style cottage cheese,drained | ||
| 2 hard-cooked eggs, chopped | ||
| Onion | 2 Tablespoon, finley chopped | |
| Snipped parsley | 1 Tablespoon | |
| Tomatoes | 3 Small, quartered | |
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Milk | 2/3 Cup (16 tbs) | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
Directions
Combine Basic Biscuit Mix and 1/2 cup water.
Knead dough a few strokes on a surface sprinkled lightly with flour.
Roll into a 12-inch square.
Cut in four 6-inch squares.
Combine next 4 ingredients.
Spoon a generous 1/3 cup of the cheese mixture on each square.
Place 3 tomato wedges atop.
Season with salt and pepper.
Moisten edges of dough.
Bring corners of dough to center; pinch edges to seal.
Place in a greased 15 1/2 x 10 1/2 x 1-inch baking pan.
Bake at 425° till golden, about 15 minutes.
Melt margarine; stir in flour and 1/8 teaspoon salt.
Add milk; cook and stir till thickened.
Stir in cheese.
Cook and stir till cheese melts.
Serve cheese sauce over the dumplings.
Knead dough a few strokes on a surface sprinkled lightly with flour.
Roll into a 12-inch square.
Cut in four 6-inch squares.
Combine next 4 ingredients.
Spoon a generous 1/3 cup of the cheese mixture on each square.
Place 3 tomato wedges atop.
Season with salt and pepper.
Moisten edges of dough.
Bring corners of dough to center; pinch edges to seal.
Place in a greased 15 1/2 x 10 1/2 x 1-inch baking pan.
Bake at 425° till golden, about 15 minutes.
Melt margarine; stir in flour and 1/8 teaspoon salt.
Add milk; cook and stir till thickened.
Stir in cheese.
Cook and stir till cheese melts.
Serve cheese sauce over the dumplings.
Chef
