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Tomato Dumplings

Meat.World's picture
Ingredients
  Basic mix biscuit 2 Cup (32 tbs)
  Cream-style cottage cheese 1 Cup (16 tbs), drained
  Hard-cooked eggs 2 , chopped
  Finely chopped onion 2 Tablespoon
  Snipped parsley 1 Tablespoon
  Tomatoes 3 Small, peeled and quartered
  Margarine/Butter 1 Tablespoon
  All purpose flour 1 Tablespoon
  Milk 2⁄3 Cup (10.67 tbs)
  Shredded american cheese 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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