Saturday, December 29, 2012

On the menu: Spinach dumplings ...

My Spinach Dumpling recipe fits the bill for foods that taste good and are certainly among the 'slow foods' that are good for you, too. Since our garden is full of spinach during the winter, this dish comes from garden to table in no time at all. Certainly a healthful way to start the new year!

Image via My Kitchen Capers.


1 1/2 cups blanched spinach (quantity after blanching)
3 eggs
1 1/2 lbs fresh ricotta cheese
2 cups fine grated quality Parmesan cheese (Parmigiano-Reggiano)
2 ounces all purpose flour
6 cups soft, fresh bread crumbs
pinch of freshly ground black pepper
extra flour for dusting

Process blanched spinach and eggs till smooth. In a bowl mix together ricotta, Parmesan, and spinach-egg mixture.

Add flour and breadcrumbs, and black pepper to the mixture and fold together until incorporated.

Dust a sheet tray liberally with flour. Form mixture into 1 – 2 ounce dumpling balls, and generously dust each ball with flour and refrigerate between 30 minutes and 1 hour to set.

Bring a large pot of salted water to a medium boil, add 6 dumplings at a time and boil 4 to 5 minutes for an approximate 2 oz dumpling. Usually when they rise to the top of the pot and float, they are done. Top with fresh grated Parmesan cheese. 

Image via Slow Food Sydney.

The dumplings may be placed briefly under a broiler to crisp the balls and toast the cheese (optional). A quick and easy butter cream sauce drizzled over the dumplings is another yummy option as well.

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