Recipe by Leslie in Texas
This recipe comes from the Railroad Cafe in Humble, Texas ( pronounced "Umble"- don't ask me why). It was in an October 2004 food section of the Houston Chronicle. You can keep these spinach dumplings in the refrigerator- just heat and serve with butter and grated Parmesan cheese or your favorite marinara sauce. They freeze well too!
Top Review by pleyden
I love this recipe... it's a family tradition that I make a bunch of these every Christmas... The only difference is that instead of cooking these in the oven I boil them in Chicken broth. They are very heavy and sink to the bottom of the pan. Of course, the broth is simmering not a full boil. but after awhile, say five minutes or so, the dumplings start to pop to the surface which indicates that they are done. They reheat wonderfully too.
- 2 (20 ounce) bagscleaned salad-ready spinach
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon fresh ground pepper
- 1⁄8 teaspoon nutmeg (two pinches)
- 1 1⁄2 cups ricotta cheese
- 1⁄2 cup all-purpose flour
- 4 large eggs
- 5 tablespoons chilled butter (butter must be hard so it does not clarify during cooking)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cook spinach.(An easy way is to microwave washed, lightly dampened spinach 1 minute at a time, stir and microwave another minute if necessary). Chill spinach.
- Put ricotta cheese in a sieve to drain away all excess liquid.
- Completely squeeze all water out of cooled spinach (press in a colander, then squeeze through a clean kitchen towel) to achieve 2 cups tightly packed, squeeze-dried spinach.
- Break spinach up in a mixing bowl.
- Add salt, pepper,nutmeg, drained ricotta cheese, parmesan cheese, flour, eggs, and chilled butter and mix with a wooden spoon.
- Transfer spinach mixture to a lightly greased baking pan.
- Cover with foil and bake for 20 minutes.
- Remove from oven and stir mixture in pan. Return to oven for another 25 minutes.
- Remove from oven and stir again.
- Cover and let sit for about 15 minutes to cool down.
- When cool, put covered pan in refrigerator.
- When mixture is cool enough to handle, roll into golf-ball-size dumplings in the palm of your hand.
- Freeze until ready to serve or keep in the refrigerator for a few days.
- To serve, reheat dumplings at 350 degrees for about 5 minutes or microwave on high for about 1 minute per dumpling.