SPINACH DUMPLINGS
These spinach dumplings stuffed with ricotta cheese are the perfect meatless comfort food. You can boil or steam them for an absolutely delicious dish!
Provided by Diabetic Foodie
Categories Main Course
Time P1DT55m
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine the frozen spinach and 2 tablespoons of water. Cover and cook over low heat, stirring occasionally, until the spinach is completely thawed, about 15 minutes.
- Drain the spinach in a strainer and allow to cool.
- Place the spinach on a clean dish towel or cloth napkin, then grab the corners to form a pouch. Twist to squeeze out as much liquid as possible, then set aside.
- Beat the eggs in a large bowl.
- Add the bread crumbs, Italian seasoning, ricotta, Parmesan, scallions, parsley, basil, garlic, nutmeg, and black pepper. Mix well. Add the spinach and mix again until the spinach is well-incorporated.
- Cover and refrigerate for 24 hours.
- Line two baking sheets with parchment paper. Lightly dust with flour.
- Take a generous teaspoonful of the chilled dough, roll it into a ball, then place on the prepared baking sheet. Repeat with remaining dough, making sure the dumplings don't touch.
- Make a dent in the middle of each dumpling with the end of a wooden spoon or your thumb.
- Select a saucepan that will fit a bamboo steamer. Fill it half-full with water and bring to a boil.
- Place the dumplings in a steamer basket, making sure they don't touch.
- Place the basket on top of the saucepan and steam over high heat for 10 minutes.
- Transfer the dumplings to a covered dish to stay warm while you steam the remaining dumplings.
Nutrition Facts : ServingSize 8 dumplings, Calories 294 kcal, Carbohydrate 29 g, Protein 14 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 101 mg, Sodium 224 mg, Fiber 5 g, Sugar 3 g
SPINACH DUMPLINGS
"I've been making these green dumplings - 'gnocchi verdi' in Italian - since the 1970's," reports Gail Sykora from Menomonee Falls, Wisconsin. "They're a great side dish for most any meal."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute onion in butter until tender. Add spinach; cook and stir over medium heat until the liquid has evaporated, about 5 minutes. Stir in ricotta; cook and stir for 3 minutes. Transfer to a large bowl. Add 3/4 cup of flour, Parmesan cheese and garlic salt. Cool for 5 minutes. , Stir in eggs; mix well. Place remaining flour in bowl. Drop batter by tablespoonfuls into flour; roll gently to coat and shape each into an oval. , In a large saucepan, bring water and bouillon to a boil; reduce heat. Add a third of the dumplings at a time, simmer, uncovered, for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean. Remove with a slotted spoon; keep warm. Drizzle with butter; sprinkle with Parmesan.
Nutrition Facts : Calories 224 calories, Fat 15g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 1017mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
SPINACH AND RICOTTA DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
- Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
- Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
- Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.
SPINACH AND CHEESE BREAD DUMPLINGS RECIPE BY TASTY
Here's what you need: bread crumbs, grated parmesan cheese, ricotta cheese, spinach, olive oil, egg, salt, milk, fontina cheese, flour, olive oil, butter, fresh sage leaves, balsamic vinegar, shredded parmesan cheese
Provided by Chandreyee Sen
Categories Sides
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine breadcrumbs, grated parmesan, ricotta, cooked spinach, olive oil, egg, salt and milk until it forms a dough that sticks together.
- Divide the dough into balls. Take one ball, flatten and place a cube of fontina cheese in the center, wrap the dough around the cheese. Dust with flour and set aside. Repeat with remaining dough balls.
- Cook the bread dumplings in boiling water. They are ready when they float to the surface. Remove with a slotted spoon and set aside.
- Heat olive oil in a large pan over medium high heat. Add the bread dumplings and cook until golden brown on all sides.
- Add butter and sage, toss to coat. Plate the bread dumplings. In the same pan with butter and sage, carefully add the balsamic vinegar and remove from heat.
- Spoon the balsamic butter sage sauce over the bread dumplings.
- Garnish with shredded parmesan and enjoy!
Nutrition Facts : Calories 783 calories, Carbohydrate 41 grams, Fat 53 grams, Fiber 3 grams, Protein 34 grams, Sugar 6 grams
SPINACH DUMPLINGS
This recipe is from my favorite cookbook, a book of family recipes collected for me by my greatest cooking inspiration, my dad. This is his description of the recipe: "Spinach Dumplings have become a favorite at special dinners such as Thanksgiving and Christmas. I first made these while trying to impress a date before you were born. The meal was great, she wasn't. Dumped the girl, kept the dumplings."
Provided by Liz with a Z
Categories Spinach
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Thaw and squeeze spinach to remove most of the moisture.
- Add 2 tbsp butter to medium hot pan and toss onions and spinach together until thoroughly warm and quite dry.
- Transfer to bowl and add ricotta first, stir together. (this cools the spinach and prevents the eggs from cooking when added).
- Add eggs, parmesan, and flour.
- Spoon 3/4" balls from the mix and roll in flour to coat.
- Heat the chicken broth to boil, then simmer.
- Add dumplings to broth and cook 10-12 minutes. (make sure the broth does not boil as this could undo the dumplings).
- Serve dumplings in a bowl with melted butter and a dusting of Parmesan cheese.
SPINACH DUMPLINGS WITH TOFU AND RICE NOODLES
Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.
Provided by Jason Wang
Categories Lunar New Year Boil Spinach Peanut Free Dairy Free Sesame Sesame Oil Tofu Vegetarian Appetizer Lunch Dinner
Yield Makes about 60 dumplings
Number Of Ingredients 19
Steps:
- Spinach dumpling skin dough:
- Wash the spinach well. Drain and pat dry. Add the spinach, salt, and 1 cup (240 ml) water to a blender or food processor and blend until it forms a smooth puree. Strain the mixture through a cheesecloth, reserving the liquid in a measuring cup, which should yield at least 1½ cups (360 ml). Put aside the drained spinach for the filling.
- In a large bowl, add the flour and gradually stream in 1 cup (240 ml) of the reserved spinach liquid, using one hand to mix.
- Then gradually add the remaining spinach liquid a little at a time, using both hands to knead for about 5 minutes, until it all comes together and forms a smooth dough. You may not use all the liquid. Cover the dough with plastic wrap and let rest at room temperature for 10 minutes.
- After resting, remove the plastic wrap and knead the dough in the bowl a few more times. Cover again with plastic wrap and let rest for another 10 minutes. You may repeat this process one more time for a chewier dough, but the chewier the dough is, the stickier and trickier it will be to work with.
- Cover with a damp cloth or plastic wrap while you prep your fillings.
- Do Ahead: The dumpling skins are best used day of, but if you can't make the dumplings right away, it's best to store the dough in unrolled pieces, generously dusted on all sides with flour to prevent sticking. Cover with plastic or place in a covered container and store for up to 2 days in the refrigerator.
- Spinach dumpling filling:
- Prep a bowl of ice water. Bring a medium pot of water to a boil over medium heat and add the carrot. Cook for about 5 minutes, then immediately remove the carrot to the bowl of ice water to shock them and stop the cooking process. Meanwhile, marinate the green onion in the sesame oil for 5 minutes.
- Add the bok choy to the boiling water and cook for about 1 minute, then remove and add to the ice water. Once cooled, squeeze the bok choy between your hands or in a dishcloth to drain it of all water.
- Finely chop the carrot and bok choy, then add them to a bowl and combine with the reserved spinach.
- Add the vermicelli noodles, fried tofu, ginger, green onion in sesame oil, salt, and white pepper powder to the bowl of vegetables and mix to combine by stirring in one direction to promote better cohesion of the filling.
- Set a small pan over low heat and add the vegetable oil. Add the Sichuan peppercorns and fry until fragrant, about 8 minutes. Carefully strain and discard the peppercorns and pour the infused oil into the bowl of dumpling filling. Stir to combine.
- Allow the filling to cool slightly, then crack in the egg and mix in one direction to combine.
- Do Ahead: Store in an airtight container in the fridge until ready to use, up to 3 days, or freeze for up to 3 months.
- Roll out your dumpling skins:
- Using your hands, roll the dough into a long and even snake-like cylindrical shape until it is about 1 inch (2.5 cm) in diameter.
- On a large wooden board or a clean work counter, use a knife to cut even, 1-inch (2.5-cm) segments of the dough. (Note: You can also rip pieces off by hand, but it requires a certain experience, accuracy, and speed. Cutting with a knife is definitely easier.)
- Sprinkle a little flour on the board or work surface to prevent sticking (but don't go overboard). Place each segment on the board with the cut part facing up (like a little stubby piece of firewood), and use the heel of your palm to flatten it slightly on the board.
- Hold a small cylindrical roller with your dominant hand. With your other hand, hold the piece of dough by the edge. From the opposite edge, gently roll the piece of dough with your roller toward the center and then back, then turn the dough slightly and roll again toward the center and back. Repeat this several times until the dough becomes an almost-perfect circle, 2½ to 3 inches (6 to 7.5 cm) in diameter. The idea is to roll the dough out evenly from the sides so it is smooth and round, with the center slightly thicker than the edges (around 1⁄8 inch/3 mm thick overall).
- Repeat this process for all pieces of dough and use immediately in folding dumplings.
- Wrap the dumplings:
- Prep a tray or a plate by sprinkling flour on the bottom to prevent sticking.
- Put a dumpling skin on the palm of your hand.
- Use a spoon (or chopsticks) to scoop 1 to 2 tablespoons of your filling mixture into the middle of the skin. Fold the skin in half so the two sides meet and can be pressed into each other to bind. Squeeze the rest of the sides together as well. Make sure the sides are pressed fully into each other to avoid the dumplings breaking, and avoid any filling touching the edges, as the oil in the filling could prevent the sides from sticking properly. (Note: If you're using store-bought skins, wet the rim of the wrapper with a little bit of water to help the edges seal. The goal is to maximize the amount of filling in your dumpling, but not put so much that the dumpling breaks or cannot be pressed together.)
- Place the finished dumplings in your prepared tray or plate, being careful to space them apart so they don't stick.
- Do Ahead: These are best cooked and eaten fresh, but you can also place the entire tray of folded dumplings in the freezer, covered carefully with plastic wrap. Once the dumplings are frozen solid, transfer them to an airtight zip-top bag and freeze for up to 3 months.
- Boil dumplings:
- Bring a large pot of water to a simmer, with the water on the verge of boiling. Right before the water boils, gently add the dumplings-this timing is crucial to prevent cracking. Keep the dumplings moving so they don't stick. When the water comes up to a boil again, add ½ cup (120 ml) cold water and stir. Repeat two more times. Once it comes up to a boil the fourth time, the dumplings should be floating and ready to eat, but if you're nervous, go ahead and cut one open to check. The entire process should take 10 minutes. Fish out the dumplings with a slotted spoon and serve with dumpling sauce, chili oil, sesame oil, and roasted sesame seeds.
SPINACH RICOTTA DUMPLINGS
Make and share this Spinach Ricotta Dumplings recipe from Food.com.
Provided by yooper
Categories European
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, saute onion in butter till tender.
- Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
- Stir in ricotta; cook and stir for 3 minutes.
- Transfer to a large bowl.
- Add 3/4 cup of flour, Parmesan cheese and garlic salt.
- Cool for 5 minutes.
- Stir in eggs; mix well.
- Place remaining flour in a bowl.
- Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
- In a large saucepan; bring water and bouillion to a boil-reduce heat.
- Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
- Remove from the liquid with a slotted spoon; keep warm.
- Drizzle with butter and sprinkle with Parmesan cheese.
SPINACH AND EGG DUMPLINGS
Recipe for homemade vegetarian dumplings filled with spinach and eggs.
Provided by Helen You
Categories Lunar New Year Spinach Egg Vegetarian
Yield Makes 24 dumplings
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil over high heat. Add the spinach and cook for 30 seconds, until it turns a vivid green, then, using a slotted spoon, transfer it to a bowl of ice water. Chill thoroughly and drain. Wrap the spinach in a clean cheesecloth or tea towel to wring out excess moisture, then roughly chop it and set it aside.
- In a small bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt and set aside. In a medium nonstick skillet, heat the vegetable oil over medium-low heat until a few drops of water added to the pan sizzle and evaporate. Pour in the egg mixture and cook, stirring occasionally, for 4 minutes, just until the eggs form fluffy curds but have not fully set; they should still be slightly runny. Remove from the heat and let cool in a medium bowl.
- Use your hands to gently fold the eggs, sesame oil, oyster sauce, remaining 1¼ teaspoons of salt, and pepper together until fully combined. Gently fold in the spinach and mix until fully incorporated.
- Bring a large pot of water to a boil. Meanwhile, make the dumplings. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
- Fold the dumpling into the round yuan bao shape: Cradle the wrapper in your hands and fold the edge closest to you over the filling. Lightly squeeze the dumpling to push out any air bubbles. Clasp one end of the dumpling between your thumb and index finger to pinch it shut; repeat on the other side of the dumpling. Cradle the dumpling in your palms, clasping the sealed edge between your thumbs and index fingers, and squeeze it shut while pushing inward, making sure to squeeze out any air bubbles. The dumpling's belly should form a teardrop shape between your thumbs, which will create the yuan bao shape. Inspect the dumpling for any fissures that could rupture during cooking and pinch them shut. Repeat with the rest of the wrappers.
- Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 1 minute, then reduce the heat again to medium and cook for 2 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.
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