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Spinach Dumplings

July 7, 2010

by Emily

One of my favorite things about a holiday – whether it is the 4th of July or Thanksgiving – is the opportunity to spend some quality time in the kitchen.  My mom and I often exchange recipes via email, but sometimes the real gems are the recipes that are torn out of some source (unknown now!), collected, hoarded, toted around in some sort of notebook or recipe box for entirely too long, until they are finally queued up and ready to make a cameo at dinner.

Unearthed from a pile of endless recipe clippings, these Spinach Dumplings finally had their few moments of fame at my family’s 4th of July meal.  My mom and I prepared this great alternative to sautéed spinach as a compliment to some simple, oven-baked salmon and a fresh, vegetable-rich salad.

My favorite part about this recipe is that it is actually a lot of fun!  You get to roll, pat, dunk, sprinkle, and bake, and yet it is still super simple.

What’s more is that this great new side plates really beautifully (if that sort of thing concerns you…), and will appear much, much more complicated to make than it really is.  Accept compliments graciously.

Recipe found in my mom’s sea of magazine clippings – if anyone knows, I would love to give credit to the author!

Spinach Dumplings

1 package (16 oz) frozen spinach, thawed
1 cup ricotta cheese
2 eggs plus 2 egg yolks, beaten
1 1/4 cups all-purpose flour
1 1/4 cups (2 oz) Parmesan Cheese, grated
1 clove garlic, minced
8 cups water
Salt and pepper, to taste

Butter a small – medium baking dish and set aside.  In a large pot, begin to boil water.

Squeeze spinach of any excess moisture in a colander with paper towels.  In a medium mixing bowl, combine spinach, ricotta, 1 cup Parmesan cheese, garlic, 1 cup flour, and eggs.  Stir well and season with salt and pepper.  Shape the mixture into 8-10 balls.  With the remaining flour, pat outside of balls until just covered.  Once water is to a rolling boil, gently drop dumplings into the water, one or two at a time.  Cook for 1-2 minutes, until the dumplings begin to float to the surface.  Remove dumplings from water using a slotted spoon, letting drain.  Transfer to buttered baking dish.  Repeat with the remaining dumplings.

Sprinkle with remaining Parmesan cheese.   Bake at 350° for 20 minutes.

2 Comments leave one →
  1. July 9, 2010 12:06 pm

    these look wonderful- thanks for sharing!


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