PARMESAN DUMPLINGS IN BASIL TOMATO SAUCE

I saw something like this on Tasty Kitchen and knew it had possibilities.  This is my version and I like it a lot.  I have always liked dumplings.  I have made this twice for my lunch.  The second time I used semolina flour and wow!  that made the difference.  It would serve 2 as a vegetarian main dish or 3 or 4 as a side.  I can see it with some grilled chicken or meatloaf and a green salad.  One recipe served me 3 awesome lunches.  It is quick to make with pantry ingredients.

Parmesan Semolina Dumplings

in Tomato Basil Sauce

Tomato Basil Sauce

Make these in a Dutch oven size pan with a tight fitting lid. 

Lightly brown 2 cloves of grated garlic in 2 T. olive oil

Add:

1 Large Can and 1 small can of whole tomatoes chopped to desired smoothness

½ large carrot grated or diced small

½ stalk of celery grated or diced small

1 T. onion flakes

¼ C. fresh chopped basil or dried to taste, about 1 T.

1 tsp. sugar

1/4 - ½ tsp. black pepper

Salt to taste

Simmer covered for 15 minutes while making the dumplings.

Parmesan , Semolina Dumplings

In medium mixing bowl add:

½ C. Semolina flour

½ C. all purpose flour (or 1 cup of flour if you don't have semolina but get some for next time)

1/3 C. Parmesan Cheese

¼ tsp. salt

1 ½ tsp. Baking Powder

¼ tsp. Baking Soda

Cut in 2 T. butter

Add 2/3 C. of buttermilk or 1/3 C. Greek yogurt and 1/3 C. milk 
New addition:  1 egg white lightly beaten.  Keeps the dumpling together better.

Stir the simmering sauce well and drop large tablespoons of the dumplings onto the sauce.  Cover and simmer on low for 15 minutes.  Carefully scoop the dumplings into a serving dish and stir the sauce and pour over the dumplings.  Sprinkle with more Parmesan if desired.  Or if you have a cute ceramic Dutch Oven size pot.  Bring it straight to the table.  

With Spinich

I

 
I wanted to try the dumplings with spinich.  They are wonderful!  Add  a generous 1/4 C. lightly steamed chopped spinach, measure after cooking (I think grated fresh zucchini would be good also).  I increased the Parmesan cheese to 1/2 C. otherwise the recipe is the same.  Add the egg white also.   I also like the idea of serving them in the cooking pot so the dumplings show more.  (I made these dumplings for a chicken stew recently and they were very good)