This recipe from Sylvia Norris has a different base than a Goulasch or Stew for dumplings. One of my dad's favorite dishes is Stewed Tomatoes with Bread.
The bread of course thickens the tomatoes. This is a different take on the dish where you stew the tomatoes and floate the dumpling batter on top, cover and simmer and then serve. Seems like this would be a great side dish with some Bratwurst, or Schnitzel.
1/4 cup butter
1/2 cup diced onion
1/4 cup diced green pepper
1/4 cup celery
1 bay leaf
1 (28 oz) can stewed tomatoes, undrained and coursely chopped
2 tsp brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp drained basil or tbs chopped fresh basil
1 cup all purpose flour
1 1/2tsp baking powder
1/2 tsp salt
1 tbs butter cut up
1 large egg, lightly beaten
1/3 cup milk
1 tbs. minced fresh parsley
Melt 1/4 cup butter in medium saucepan over medium-high heat; add onion and next three ingredients, and saute 5 minutes, or until onion and bell pepper are tender.
Stir in tomatoes , next 4 ingredients. Bring to a boil; reduce heat and simmer 3 min.
Combine flour, baking powder, and 1/2 tsp. butter with pastry blender until mixture is crumbly. Add egg, milk and parsley, stirring until dry ingredients are moistened. Drop dough by tablespoonfuls into simmering tomatoe mixture. Cover and cook over med-low heat for 20 min. Remove and discard bay leaf.
I have added more than one can of tomatoes to this recipe for more tomato flavor.