Spinach Dumplings
Ready In: 30 mins
Serves: 4
Ingredients
- 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
- 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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