When different cuisines combine, we get really excited. And let us tell you, these Amish Dumplings made us squeal with delight. For starters, the warm and savory tomato soup had us feeling all those cozy nostalgic feelings. But nothing could have prepared us for the tender, smooth dumplings floating around in there. Trust us, it was a combination we questioned at first but now we really can’t get enough of it! Amish Dumplings embody exactly what you’d imagine that comfort-meets-nostalgia feeling might taste like… and no feeling can ever top that!

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Ingredients

For the soup:

  • 2 tablespoons coconut oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, diced
  • 1 heaping teaspoon beef bouillon paste
  • 1/3 cup water
  • 1 teaspoon Italian seasoning
  • 2 medium bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (68-ounce) bottle tomato juice
  • 1 tablespoon butter, optional

For the dumplings:

  • 2 cups self-rising flour
  • 1/4 cup solid vegetable shortening
  • 3/4 cup whole milk
  • parsley, to taste, chopped, for garnish
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Directions

Step 1 –In a large pot that is at least 4-inches deep over medium heat, add the coconut oil, the garlic, and the onion and cook until the onions are translucent.

Step 2 –In a small bowl, add the beef bouillon and the water and stir until the bouillon has dissolved.

Step 3 –Add the bouillon mixture, the Italian seasoning, the bay leaves, the salt, and the pepper to the onion mixture and cook, about 1-2 minutes.

Step 4 –Pour the tomato juice into the onion mixture and stir to combine.

Step 5 –Bring the soup to a low boil and add the butter.

Also Read:  Grandma's Famous Corn Chowder

Step 6 –Reduce the heat and cook the soup over a low boil.

Step 7 –In a medium bowl, add the flour.

Step 8 –Cut the shortening into the flour with a fork or a pastry blender until the lumps are pea-size.

Step 9 –Stir enough of the milk into the flour mixture until it is moistened. It is ok to have milk left over. Don’t overwork the dough or the dumplings will be tough.

Step 10 –Use two spoons to drop the dumplings into the low boiling soup, cover the pot, and cook over low heat until they are cooked through, about 15 minutes. Do not stir.

Step 11 –Ladle the dumplings into bowls and spoon the soup over them.

Step 12 –Serve the dumplings garnished with the parsley.