Spinach Dumplings
"This recipe is from my favorite cookbook, a book of family recipes collected for me by my greatest cooking inspiration, my dad. This is his description of the recipe:
"Spinach Dumplings have become a favorite at special dinners such as Thanksgiving and Christmas. I first made these while trying to impress a date before you were born. The meal was great, she wasn't. Dumped the girl, kept the dumplings.""
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 (10 ounce) package frozen chopped spinach
- 1⁄2 cup chopped onion
- 1 cup whole milk ricotta cheese
- 1 cup parmesan cheese
- 2 eggs
- 2 cups all-purpose flour
- 8 cups chicken broth
- 1⁄2 cup butter
directions
- Thaw and squeeze spinach to remove most of the moisture.
- Add 2 tbsp butter to medium hot pan and toss onions and spinach together until thoroughly warm and quite dry.
- Transfer to bowl and add ricotta first, stir together. (this cools the spinach and prevents the eggs from cooking when added).
- Add eggs, parmesan, and flour.
- Spoon 3/4" balls from the mix and roll in flour to coat.
- Heat the chicken broth to boil, then simmer.
- Add dumplings to broth and cook 10-12 minutes. (make sure the broth does not boil as this could undo the dumplings).
- Serve dumplings in a bowl with melted butter and a dusting of Parmesan cheese.
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Reviews
-
Great recipe! I like a lot of flavor, so I added three cloves of garlic (next time I'll add more), 1/2 t salt, 2T dried herbs, and 1 t fresh ground pepper. They were good with the melted butter and parmesan, but my partner suggested serving them in the broth and they were amazing! I added a dash of Lawrey's to the broth, and it was a phenomenal side dish. Thanks for the inspiration!
RECIPE SUBMITTED BY
An appetite for adventure and good food are two of the best things I inherited from Dad.
