Recipe by Opium
Honestly, these little balls are so easy to make and delicious. It's just one bowl and you can steam them in the microwave if you don't have a bamboo steamer. They're versatile; you can use them as hors d'oeuvres, as a main meal or a side dish (or use them as a replacement for meat balls in spaghetti!!!). And they're healthy. There's also a tomato and herb sauce to accompany it. I've never made it because I always had some kind of sauce in the house, but feel free to try it. The recipe comes from the Australian Women's Weekly. I've copied the recipe exactly (even prep/cooking time), but for me it takes about 15min prep, and about 7-10 minutes cooking in the microwave (i have to do them in at least two batches because they don't all fit in my dish at once. i microwave/steam them for about 2-3 minutes, and then let them sit). Just make sure they don't come apart when you handle them.
- 500 g frozen spinach, thawed
- 200 g ricotta cheese
- 1 garlic clove, crushed
- 1 egg white
- 1 tablespoon plain flour
- 1⁄4 cup parmesan cheese, finely grated
- 1 1⁄2 cups breadcrumbs, stale
- 1⁄4 teaspoon ground nutmeg
- 1 tablespoon fresh chives, finely chopped
- 2 tablespoons parmesan cheese, finely grated (extra)
fresh tomato and herb sauce
- 1⁄2 cup dry white wine
- 600 g tomatoes, chopped finely (4 medium)
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 teaspoon white sugar
Directions See How It's Made
- Squeeze excess liquid from spinach.
- Combine spinach in large bowl with ricotta, garlic, egg white, flour, parmesan, breadcrumbs, nutmeg and chives.
- Roll level tablespoons of mixture into balls.
- Place balls, in single layer, about 2cm apart in bakingpaper-lined bamboo steamer fitted over large saucepan of boiling water.
- Steam, covered, about 10 minutes or until dumplings are hot.
- Meanwhile, make fresh tomato and herb sauce.
- Serve dumplings with sauce and extra parmesan.
- FRESH TOMATO AND HERB SAUCE: Bring wine to a boil in medium saucepan. Reduce heat; simmer, uncovered, until reduced by half. Add tomato; return to a boil. Boil, uncovered, about 10 minutes or until thickened slightly. Stir in parsley and sugar.