Amish Tomato Dumplings - cooking recipe

Ingredients

3 tablespoons unsalted butter, plus
2 tablespoons melted unsalted butter
1/2 cup onion, finely chopped
1/4 cup celery, minced
1 (28 ounce) can diced tomatoes
2 teaspoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh parsley, minced
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup whole milk
1 large egg, lightly beaten

Preparation

Melt 3 Tbl butter in Dutch oven over Med heat. Add onion and celery and cook until translucent, about 3 minute Stir in tomatoes and their juice, sugar, salt, and pepper. Bring to a simmer and cook until veggies are softened, about 5 minute Remove from heat and stir in 2 Tbl parsley.
Combine remaining parsley, flour, and baking powder in a bowl. Stir in milk, egg, and melted butter until combined and smooth. Return tomato mix to simmer over Med heat.
Using greased Tbl measure, drop heaping Tbl-size dumplings on top of tomato mix, leaving about 1/2-in between dumplings. Cover and cook over low heat until dumplings are firm and cooked through, about 20 minute Take care not to uncover during cooking. Serve.