Tuna Dumplings Recipe - Allrecipes.com
Tuna Dumplings Recipe
  • READY IN 40 mins

Tuna Dumplings

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2004

We thoroughly enjoyed this meal. I substituted skim milk and reduced fat crescent rolls to lower the calories, and it was still delicious. Though, I will put only 8 ounces of skim milk next time instead of 12 ounces. Also good with cream of mushroom soup. Another tip: Bake the dumplings for at least 10 minutes before you pour the soup mixture into the pan, or else they come out too soggy.

Most Helpful Critical Review
Apr 11, 2011

First off: BOTH KIDS ATE 'EM! 11 & 14! I changed the recipe, but not too much. I didn't make the sauce & used a 12oz can chunk light tuna & a "10 pack" of buttermilk biscuits. They are surprising (suspiciously :D) similar to cresent rolls when flattened. I oiled the pan a little & baked 'em about 25 minutes. For the filling, I used the tuna, 3/4t salt, 1/2t pepper, a cup of cheddar & just one egg. I let that sit a while in the refrig to plump up the cheese & help it hold its shape. I made goodsize - inch or more - tuna "meatballs." Placed them in the center & pulled up from the sides four times (imagine a square), gave them a pinch & a twist, then baked. If I hadn't put the biscuits on the oiled pan then filled, they all would've stayed together; but oil got on the corners I was trying to seal so a couple openned. The intact ones were cute! I sprinkled sesame seeds over the top before baking, too. The taste wasn't "wow," but it's a new way to serve tuna - that those kids will eat - at least mine - & that's saying something! :) Of course, I suppose most kids would eat anything wrapped in a biscuit or cresent roll. Ha.


62 Ratings

Jul 08, 2005

I followed other people's suggestions and baked these separately from the soup as I don't like soggy bread, either. I thought these were okay, but my husband really liked them. I served the brocolli soup as a dip, but will use cream of mushroom soup the next time I make this because we both thought that the brocolli and tuna did not compliment each other well. I'm also going to try this with salmon the next time I do it. Thanks for an interesting recipe!

Dec 07, 2004

This recipe was a wonderful surprise. I'd been looking for something different to do with canned tuna and these dumplings were delightful. My hubby was very impressed! I added fresh brocolli between the dumplings before pouring the sauce over. I also sprinkled extra shredded cheese on top about 5 minutes before removing from the oven.

Nov 10, 2004

These are great! I would cook them without the soup first as someone else suggested so they don't get too soggy, but they're still good if you don't. Each person will get a little of the soup, so I serve this in bowls. Also, you could try these on canned round biscuits--just flatten and stretch each biscuit, put the filling in the middle, and fold over into a triangle.

Jan 20, 2005

Good use of tuna. Next time I will cook the dumplings alone and serve soup as a side as to prevent the bread from getting soggy. It's yummy and my kids liked it so it's a keeper!!

Mar 24, 2004

These are very good served with some rice to soak up extra sauce. I don't put the pimento in and sometimes I change the soup to a different cream - they've been good every time. My only problem is figuring out when they're cooked. It's hard to tell what the dough is doing while it's in the soup mixture and I tend to end up with undercooked dumplings - they still taste good though.

Dec 30, 2003

The "cook time" at the top needs to be changed - it's not 10 minutes, but besides that, this recipes was very good. Even my picky 3 1/2 year old ate it without questions (that's a miracle). I was afraid to overstuff the rolls with the mixture, but next time I'm definitely going to add more of the mixture to the inside. Great recipe.


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 929 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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