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Cheddar Tomato Dumplings

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A savory, unexpected dish, this recipe features fluffy dumplings, a rich tomato-based sauce, fresh herbs and gooey cheese. Season to taste to make sure it’s flavored just the way you like it.




2 tablespoons onion, finely chopped1 tablespoon green bell pepper, finely chopped2 tablespoons vegetable oil1 cup flour1 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 oz or 2 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes 14.5 oz1 tablespoon minced celery leaves1 teaspoon sugarSalt and black pepper to taste


1 cup flour2 teaspoons baking powder1/2 teaspoon salt2 tablespoons shortening1/2 cup shredded cheddar cheese1/2 cup milk


  • In a large skillet, sauté onions and green bell pepper in oil until tender. Add 2 tablespoons flour; stir well. Gradually blend in whole peeled tomatoes, breaking up tomatoes with a spoon.
  • 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.
  • To make the 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 tablespoons 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).
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