Potato And Spinach Dumplings Recipes

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POTATO DUMPLINGS



Potato Dumplings image

My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!

Provided by M. G.

Categories     Healthy

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

7 cups peeled shredded potatoes or 10 medium potatoes, peeled and shredded
2 eggs
1 teaspoon salt
1 teaspoon pepper
3 cups flour
1 teaspoon caraway seed (optional)

Steps:

  • Peel 10-12 medium potatoes (about 7 cups).
  • In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
  • In a separate small bowl -- mix the eggs and salt and pepper.
  • Pour the egg mixture over the shredded potatoes and using your hands, mix well.
  • Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
  • Fill a large pot 3/4 full with water and bring to a boil.
  • Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
  • Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
  • Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
  • Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!

Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1

COCONUT CREAMED SPINACH



Coconut Creamed Spinach image

Mellow, silky, and melt-in-your mouth tasty, this coconut creamed spinach is a definite crowd pleaser.

Provided by lutzflcat

Categories     Spinach Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
4 ounces sliced baby bella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
8 cups raw spinach leaves
1 cup full-fat coconut milk
2 teaspoons white wine vinegar
salt and freshly ground black pepper to taste
freshly-grated nutmeg (optional)

Steps:

  • Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
  • Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
  • Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
  • Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 7.8 g, Fat 15.7 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 11.2 g, Sodium 58.5 mg

SPINACH DUMPLINGS



Spinach Dumplings image

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."

Provided by Liz with a Z

Categories     Spinach

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

SPINACH GNOCCHI (POTATO DUMPLINGS)



Spinach Gnocchi (potato dumplings) image

I saw a couple other spinach gnocchi recipes on here, but this is a bit different so I thought I'd post it. It is very filling and great with a side of steamed broccoli. The prep time is mostly chilling.

Provided by Kevin Young

Categories     Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs baking potatoes
5 ounces spinach leaves
6 tablespoons butter
2 eggs, beaten
1/2 teaspoon garlic salt
1 1/2 cups all-purpose flour
as much of your favorite tomato sauce, you like (I like tomato and basil)

Steps:

  • Peel potatoes and boil in salted water about 20 minutes or until able to mash, then place in a large mixing bowl and well.
  • Mash.
  • Steam spinach in a couple tbsp water covered about 5 minutes or until wilted, then remove and pat dry with a paper towl.
  • Chop spinach into approximately 1/4 inch pieces and then mix into potatoes.
  • Add butter, egg, garlic salt, and half of the flour and mix together well.
  • Place dough onto a floured surface and knead in the remaining flour to form a soft dough.
  • Roll dough into about 1 inch thick ropes then cut off 1 inch pieces and roll into a ball.
  • With floured hands press the center of each dumpling to form a trough in the middle.
  • Allow gnocchi to chill for about an hour, then place in salted boiling water and allow to cook about 5 minutes.
  • Drain and serve with tomato sauce.

POTATO AND SPINACH DUMPLINGS



Potato and Spinach Dumplings image

Easy to make comfort food. Healthy and low in fat. Use a home-made sauce or any commercial spahetti sauce you prefer.

Provided by Sueie

Categories     Potato

Time 40m

Yield 3 serving(s)

Number Of Ingredients 6

3 large potatoes
2 egg whites
1 cup self raising flour
1 packet frozen spinach
pepper
1 pinch chili flakes

Steps:

  • Defrost and drain spinach.
  • Peel and boil potatoes, drain and mash.
  • Add spinach, lightly beaten egg whites and sifted flour to potato.
  • Mix well and allow mixture to become cold.
  • With floured hands take tablespoons of mixture and roll into balls.
  • Drop a quarter of the balls into large pan of simmering water.
  • When they rise to the top of the water simmer for 3 minutes.
  • Remove from the water with a slotted spoon.
  • Place on kitchen paper.
  • Repeat with remaining spinach balls in batches.
  • Serve with a vegetarian spaghetti sauce.

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