Spinach Dumplings
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 500 g frozen spinach, thawed
- 200 g ricotta cheese
- 1 garlic clove, crushed
- 1 egg white
- 14.79 ml plain flour
- 59.14 ml parmesan cheese, finely grated
- 354.88 ml breadcrumbs, stale
- 1.23 ml ground nutmeg
- 14.79 ml fresh chives, finely chopped
- 29.58 ml parmesan cheese, finely grated (extra)
-
fresh tomato and herb sauce
- 118.29 ml dry white wine
- 600 g tomatoes, chopped finely (4 medium)
- 29.58 ml fresh flat-leaf parsley, finely chopped
- 4.92 ml white sugar
directions
- 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.
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RECIPE SUBMITTED BY
i'm vegetarian, so you won't find any meat in my recipes. everything i cook is super healthy, because that's just how i like it. i'm young, but i'm an avid cook and baker. i will use any excuse to bake and i particularly like making vegan muffins. most of my recipes are quite healthy, but i do have a few for those kiddies with a sweet tooth. i'm also creative with my recipes, so i'll probably have a million and one notes/variations for the recipes i put up here.