Tuna Dumplings Recipe
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Tuna Dumplings

By: MARBALET 
"Crescent rolls stuffed with a tuna mixture surrounded by a savory broth. Just the thing to fill up you family on a cold winter's night."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (42)

What to Drink?
Wine Chardonnay
Cocktail Sao Paulo Lime and Vodka
Chilled Non-Alcoholic Lime Fruit Slushies
Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (6 ounce) can tuna, drained
  • 1 egg
  • 1 teaspoon dried parsley
  • 1/2 cup shredded Cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (10.75 ounce) can condensed cream of broccoli soup
  • 1 (12 fluid ounce) can evaporated milk
  • 2 teaspoons chopped pimento
  • 1 (8 ounce) package refrigerated crescent rolls

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small mixing bowl, combine tuna, egg, parsley, cheese, salt and pepper. In another small bowl, mix the soup, milk, and pimentos together.
  3. Flatten the crescent rolls one at a time, and place a small amount of tuna mixture on each roll. Fold over and seal edges.
  4. Arrange stuffed crescent rolls in the preheated oven. Pour the soup and milk mixture over the rolls. Bake in preheated oven until the dumplings are richly browned, about 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 341 | Total Fat: 16.6g | Cholesterol: 92mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 8, 2005 by THEBLINTZ   view full review
I followed other people's suggestions and baked these separately from the soup as I don't like...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Apr. 3, 2004 by MOM130   view full review
We thoroughly enjoyed this meal. I substituted skim milk and reduced fat crescent rolls to...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 7, 2004 by FEISTY9   view full review
This recipe was a wonderful surprise. I'd been looking for something different to do with...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 10, 2004 by BCVB9   view full review
These are great! I would cook them without the soup first as someone else suggested so they...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 20, 2005 by BARBBLASER   view full review
Good use of tuna. Next time I will cook the dumplings alone and serve soup as a side as to...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 24, 2004 by RAVEN321   view full review
These are very good served with some rice to soak up extra sauce. I don't put the pimento in...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 30, 2003 by Debbie S.   view full review
This is really good. My aunt gave me a similar recipe using canned chicken and cream of...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 30, 2003 by KAESS   view full review
The "cook time" at the top needs to be changed - it's not 10 minutes, but besides that, this...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Feb. 8, 2008 by bizzymomma   view full review
This was a nice change to the menu and a fun new thing to do with tuna. The sauce was VERY...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Apr. 11, 2011 by BOOKMARKER   view full review
First off: BOTH KIDS ATE 'EM! 11 & 14! I changed the recipe, but not too much. I didn't...

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