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For spinach dumplings, you need fresh and vibrant ingredients. Here’s what you will need: - 2 cups fresh spinach, finely chopped - 1 cup creamy ricotta cheese These ingredients bring a bright taste and rich texture to the dumplings. Fresh spinach adds color and nutrients, while ricotta gives a creamy bite. Dairy plays a big role in flavor. You will use: - 1/2 cup freshly grated Parmesan cheese - 1 large egg, beaten Parmesan adds a nutty flavor. The egg acts as a binder. It helps hold the dumplings together, making them sturdy yet soft. Seasoning is key for taste. Gather these essentials: - 1/2 teaspoon garlic powder - 1/4 teaspoon freshly grated nutmeg - Salt and freshly cracked pepper, to taste - 1 tablespoon extra virgin olive oil - 1 cup all-purpose flour, plus extra for dusting - 1 cup marinara sauce, warmed (for serving) Garlic powder enhances flavor, while nutmeg adds warmth. Olive oil helps when sautéing, and flour is for the dough. Marinara sauce finishes the dish beautifully. {{ingredient_image_2}} First, gather your ingredients. You need fresh spinach, ricotta cheese, Parmesan cheese, garlic powder, nutmeg, salt, and pepper. 1. Chop the Spinach: Finely chop 2 cups of fresh spinach. Make sure it's small enough to mix well. 2. Mix Ingredients: In a large bowl, add the chopped spinach, 1 cup of ricotta, and 1/2 cup of Parmesan. 3. Season: Add 1/2 teaspoon of garlic powder, 1/4 teaspoon of nutmeg, and a pinch of salt and pepper. 4. Combine: Stir everything together until well mixed. This will be your tasty filling. Now, let’s shape our dumplings. 1. Prepare the Surface: Dust a clean surface with flour. This keeps the dough from sticking. 2. Add Egg: Pour 1 beaten egg into your spinach mixture. 3. Knead the Dough: Mix it into a dough. If it’s sticky, add more flour until it's soft and smooth. 4. Divide the Dough: Cut the dough into small pieces. Roll each piece into a thin circle, about 2-3 inches wide. 5. Fill the Dumplings: Place a teaspoon of the filling in the center of each circle. Don't overfill them. 6. Seal: Fold the dough over the filling to make a half-moon. Pinch the edges to close them tightly. Now we will cook our dumplings. 1. Boil Water: Bring a large pot of salted water to a boil. 2. Cook Dumplings: Lower the heat to a simmer. Add the dumplings in batches. Cook for 3-4 minutes until they float. 3. Remove Dumplings: Use a slotted spoon to lift them from the water. Set them aside. 4. Sauté: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked dumplings and sauté for 2-3 minutes until golden brown. Serve the dumplings warm with marinara sauce on top. Enjoy your delicious creation! To make great dumplings, you need the right dough. Start with the right flour. Use all-purpose flour, as it gives the best texture. When mixing, add flour slowly. You want a soft, not sticky dough. If it feels wet, sprinkle in more flour. Knead gently until smooth. This step is key for easy rolling and shaping. Dumpling-making can be tricky. To avoid issues, don’t overfill your dumplings. Use just a teaspoon of filling. Too much can make them burst while cooking. Seal the edges well; this keeps the filling inside. Also, avoid overcrowding the pot when boiling. This helps them cook evenly. Lastly, keep an eye on cooking time. Dumplings should float when ready. Presentation matters for any dish. For your spinach dumplings, serve them hot on a nice plate. Drizzle warmed marinara sauce on top. This adds color and flavor. Garnish with fresh basil leaves and extra Parmesan. It makes your dish look gourmet! Use a clean cloth to wipe the plate edges. This simple step elevates your meal’s look. Pro Tips Use Fresh Spinach: For the best flavor and texture, always use fresh spinach instead of frozen. It retains its vibrant color and nutritional value. Adjust the Seasoning: Taste the filling before sealing the dumplings and adjust the seasoning as needed. This will ensure a flavorful bite every time. Don’t Overfill: Be cautious not to overfill the dumplings, as this can cause them to burst while cooking. A teaspoon of filling is usually just right. Serve Immediately: These dumplings are best served hot and fresh. If you need to prepare them in advance, keep them warm in a low oven until ready to serve. {{image_4}} You can change the flavor by using different cheeses. Try adding feta or goat cheese. These cheeses give a tangy taste. You can mix in mozzarella for a creamier texture. Blend cheeses for a unique dumpling. Each option adds a special twist. Spinach is great, but other greens work too. Kale is a sturdy choice that adds a strong flavor. Swiss chard brings a hint of sweetness. You can even use arugula for a peppery kick. Experimenting with greens can surprise your taste buds. While marinara sauce is tasty, try other sauces. A simple garlic butter sauce shines with these dumplings. You can also drizzle lemon olive oil for a fresh touch. Pesto sauce adds a burst of flavor, too. Don’t forget to sprinkle some extra cheese on top! After you enjoy your spinach dumplings, you may have extras. To store them, let dumplings cool to room temperature. Place them in an airtight container. Keep them in the fridge for up to three days. This way, you can savor them later. If you want to save dumplings for a long time, freezing is best. Arrange uncooked dumplings on a baking sheet. Make sure they don’t touch each other. Freeze them for about an hour. Then, transfer them to a freezer-safe bag. They can stay good for up to three months. To reheat, boil them straight from the freezer. Cook for about 5-6 minutes until they float. You can also sauté them in olive oil for a crispy finish. This gives them a fresh taste, just like when you first made them. Meal prepping with spinach dumplings saves time. You can make a big batch on the weekend. Store them in portions. This makes it easy to grab and go during the week. Pair them with marinara or pesto for quick meals. Just remember to check the cooking time, as reheating might vary. Yes, you can make spinach dumplings ahead of time. You can prepare them and keep them in the fridge for up to two days. Just store them in an airtight container. You can also freeze the dumplings. Place them on a baking sheet, freeze until firm, then store them in a freezer bag. This way, you can enjoy them later without losing flavor. I love serving spinach dumplings with warm marinara sauce. The sauce adds a nice touch. You can also try serving them with pesto or a light garlic butter sauce. For a fuller meal, pair them with a fresh salad or roasted vegetables. This adds color and nutrition to your plate. You can tell when the dumplings are cooked by watching for them to float. When they rise to the top of the water, they are ready. This usually takes about 3-4 minutes. You can also cut one open to check if the filling is hot and cooked through. If they look golden brown after sautéing, they are perfect! In this blog post, we covered how to make tasty spinach dumplings. We started with fresh ingredients, dairy, and seasonings. Then, I detailed each step, from preparing the filling to cooking the dumplings. I shared tips for perfect dough and avoiding mistakes. We explored variations like adding different cheeses and greens, plus unique serving ideas. Finally, I gave storage tips to keep leftovers fresh. Enjoy making these dumplings, and don’t hesitate to get creative with your own twists!

Spinach Ricotta Dumplings

Delicious dumplings filled with spinach and ricotta, served with marinara sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups fresh spinach, finely chopped
  • 1 cup creamy ricotta cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon freshly grated nutmeg
  • to taste Salt and freshly cracked pepper
  • 1 tablespoon extra virgin olive oil
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 large egg, beaten
  • 1 cup marinara sauce, warmed (for serving)

Instructions
 

  • In a large mixing bowl, combine the finely chopped spinach, ricotta cheese, grated Parmesan, garlic powder, nutmeg, and a generous pinch of salt and pepper. Stir the mixture thoroughly until all ingredients are evenly incorporated.
  • Dust a clean work surface with flour. Transfer the spinach and cheese mixture onto the floured surface.
  • Pour the beaten egg into the spinach mixture and gently knead the dough, adding more flour as necessary, until a soft, pliable dough forms that is not overly sticky.
  • Divide the dough into small sections and, using your hands or a rolling pin, roll each piece into a thin circle measuring about 2-3 inches in diameter.
  • Place a teaspoon of the spinach and cheese filling in the center of each dough circle, ensuring you don’t overfill.
  • Carefully fold each dumpling over the filling to create a half-moon shape. Firmly pinch the edges to seal, ensuring that there are no air pockets trapped inside.
  • Bring a large pot of salted water to a full boil. Once boiling, reduce the heat to a gentle simmer and carefully add the dumplings in batches to avoid overcrowding.
  • Cook the dumplings for 3-4 minutes or until they rise to the surface, indicating they are cooked through. Use a slotted spoon to gently remove them from the water and set aside.
  • In a skillet, heat the olive oil over medium heat. Add the dumplings and sauté them for about 2-3 minutes or until they develop a light golden brown color on both sides.
  • Serve the dumplings hot, drizzled with the warm marinara sauce, and enjoy this delightful dish!

Notes

For an extra touch, garnish with fresh basil leaves and extra Parmesan cheese before serving.
Keyword dumplings, Italian, ricotta, spinach