Mom’s Tomatoes and Dumplings

Tomatoes and Dumplings is probably my second favorite meal my mom makes. Although I like it best without chicken, my Mom usually does put chicken in the recipe and we did use it here. Jay has been butchering whole chickens in our tiny kitchen and we needed to get rid of some chicken thighs and legs. (Saves us lots of money to buy whole chickens and it has been delicious to have homemade stock and really fresh chicken). Tomatoes and Dumplings is an extremely cheap and simple meal, that takes a while to cook down and is worth the wait. The best part is the sweet tomatoes paired with buttery, shortcut dumplings. You won’t be sorry you were able to throw this in a pot for a few hours while delicious smells fill your house and you can get other stuff done at the same time. And of course it is delicious followed up by some ice cream!

It's almost like he's back at whole foods! 🙂

Mom’s Tomatoes and Dumplings

For this recipe you will need:

3 12ounce jars of peeled whole tomatoes

1 large yellow onion

2 cans Grands Buttermilk Biscuts

1T oil or butter

Optional chicken breast or thighs

Some water or chicken stock to thin it out.




Prep –

Chop the yellow onion into large-ish pieces. They will shrink as you cook them, and you want recognizable onion pieces. (If you want garlic in this recipe, you could also chop it here).

Cook –

Saute the onions (maybe garlic) in 1T of oil or butter. (I just used vegetable oil and the onions developed a nice golden color. Once the onions are soft, add in the 3 cans of tomatoes. You can break the tomatoes up with your hands at this point if you want, or you can let them cook and then squish them with your wooden spoon or even better, a potato masher! (option 2 sounds like a lot more fun!)

I left the pot on medium heat so it was simmering for about 2 hours. You could probably make this process happen faster if you used diced tomatoes, but the lengthy cooking process really develops the flavor. After 2 hours the tomatoes should be pretty soft, and easy to squish/break up. It should also be a deeper red color. Next,  I added salt, pepper, and a little bit of sugar to cut the acidity of the tomatoes.

While waiting for the tomatoes I cut the chicken thighs into bite size pieces (my Mom shreds the chicken) and seared it in a pan for a few minutes. I didn’t cook the chicken all the way through because it is going to continue cooking in the  pot. After the 2 hours of cooking the tomatoes, add the chicken and bring to a boil.


Get ready to put in your ‘dumplings.’ In order to cook these, you will need a good amount of liquid in the pot. This isn’t an exact science but if you think you need more you can add some chicken stock or water (if using water you will probably have to re-check the seasoning). Make sure the pot is boiling, open the can of biscuts, and pinch off quarter-size pieces into the pot. You can make the dumplings whatever size you want, but in order for them to cook I think about the size of a quarter works best. Continue to boil the pot until the biscuts puff into round balls. If you take one out it should look doughy on the outside but flaky on the inside. If you’re not sure if they are cooked, just crack one open. (From experience, if your dumplings seem like they are gooey melting in the pot then the mixture isn’t boiling, or hot enough. If the tomato base is boiling hot it will instantly cook the outside of the dough and keep the dumplings in a round shape.)



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s