Spinach Dumplings

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 14
• 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

1. Squeeze excess liquid from spinach.
2. Combine spinach in large bowl with ricotta, garlic, egg white, flour, parmesan, breadcrumbs, nutmeg and chives.
3. Roll level tablespoons of mixture into balls.
4. Place balls, in single layer, about 2cm apart in bakingpaper-lined bamboo steamer fitted over large saucepan of boiling water.
5. Steam, covered, about 10 minutes or until dumplings are hot.
6. Meanwhile, make fresh tomato and herb sauce.
7. Serve dumplings with sauce and extra parmesan.
8. 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.