Spinach And Egg Dumplings Recipes

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SPINACH AND EGG DUMPLINGS



Spinach and Egg Dumplings image

Recipe for homemade vegetarian dumplings filled with spinach and eggs.

Provided by Helen You

Categories     Lunar New Year     Spinach     Egg     Vegetarian

Yield Makes 24 dumplings

Number Of Ingredients 9

3 ounces spinach (ideally Chinese water spinach; about 2 cups packed)
8 large eggs
2½ tablespoons skim milk
1½ teaspoons kosher salt
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 teaspoon oyster sauce
1 teaspoon freshly ground black pepper
24 Boiled Dumpling Wrappers

Steps:

  • Bring a medium pot of water to a boil over high heat. Add the spinach and cook for 30 seconds, until it turns a vivid green, then, using a slotted spoon, transfer it to a bowl of ice water. Chill thoroughly and drain. Wrap the spinach in a clean cheesecloth or tea towel to wring out excess moisture, then roughly chop it and set it aside.
  • In a small bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt and set aside. In a medium nonstick skillet, heat the vegetable oil over medium-low heat until a few drops of water added to the pan sizzle and evaporate. Pour in the egg mixture and cook, stirring occasionally, for 4 minutes, just until the eggs form fluffy curds but have not fully set; they should still be slightly runny. Remove from the heat and let cool in a medium bowl.
  • Use your hands to gently fold the eggs, sesame oil, oyster sauce, remaining 1¼ teaspoons of salt, and pepper together until fully combined. Gently fold in the spinach and mix until fully incorporated.
  • Bring a large pot of water to a boil. Meanwhile, make the dumplings. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
  • Fold the dumpling into the round yuan bao shape: Cradle the wrapper in your hands and fold the edge closest to you over the filling. Lightly squeeze the dumpling to push out any air bubbles. Clasp one end of the dumpling between your thumb and index finger to pinch it shut; repeat on the other side of the dumpling. Cradle the dumpling in your palms, clasping the sealed edge between your thumbs and index fingers, and squeeze it shut while pushing inward, making sure to squeeze out any air bubbles. The dumpling's belly should form a teardrop shape between your thumbs, which will create the yuan bao shape. Inspect the dumpling for any fissures that could rupture during cooking and pinch them shut. Repeat with the rest of the wrappers.
  • Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 1 minute, then reduce the heat again to medium and cook for 2 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.

MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS IN NAPOLI SAUCE)



Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce) image

Recipe video above. Malfatti means "badly formed" in Italian. These irregular spinach ricotta gnocchi-like dumplings may look a bit wonky, but they taste incredible!Like gnudi except with the addition of spinach, this traditional Italian dish can be served straight after boiling them. But it's really worth a quick 15 minute bake to get a light golden crust on the Malfatti as well as caramelisation on the edges of the Napoli sauce. It really takes it in a deliciously different direction!Servings: This will serve 4 very hungry people, or 5 standard servings.

Provided by Nagi

Categories     Mains

Time 1h10m

Number Of Ingredients 25

2 tbsp olive oil
2 garlic cloves (, finely minced)
1/2 onion (, very finely diced)
800g / 24 oz crushed tomato ((or diced))
1 tbsp tomato paste
1/2 cup water
1 basil stem ((leaves kept for the Malfatti))
1/2 tsp white sugar
3/4 tsp salt
1/2 tsp black pepper
300g / 10oz baby spinach ((~6 tightly packed cups, Note 4))
1/2 tsp salt
1 tbsp olive oil
2 cloves garlic (, finely minced)
1 eschallot ((large), finely chopped (or 1/2 red onion))
500g / 1 lb ricotta ((must be dry type, not wet and spreadable, Note 1))
1/4 cup (lightly packed) basil leaves, finely sliced ((use stem for sauce))
1 egg ((Note 2))
1 egg yolk ((Note 2))
1 cup parmesan (, finely grated)
1/2 cup flour (, plain / all-purpose)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup parmesan (, finely grated)
Basil leaves (, small (optional))

Steps:

  • Saute garlic and onion: Heat oil in a small pot or large skillet over medium heat. Add garlic and onion and cook for 3 minutes until onion is softened.
  • Simmer sauce: Add remaining ingredients plus the stem of basil. Bring to a simmer, then reduce stove to low and cook, stirring every now and then, for 20 minutes. It should be fairly thick rather than a loose runny sauce.
  • Drain ricotta, if needed: The ricotta should be the dry and fairly crumbly type rather than wet, soft and almost spreadable. If it's wet, see Note 1 for removing excess water (wet ricotta makes Malfatti hard to shape and cook!)
  • Sweat spinach: Toss spinach with 1/2 tsp salt in large colander. Leave for 20 minutes. Roll up in tea towel and squeeze tightly to remove excess liquid. Roughly chop.
  • Sauté garlic, eschalot and spinach: Heat oil in a skillet over medium high heat. Add garlic and eschalot, cook for 1 minute until translucent. Add spinach and cook until just wilted. Transfer to large bowl, allow to cool.
  • Malfatti mixture: Add ricotta and all remaining Malfatti ingredients into the bowl. Mix well to combine. It should be too wet to roll with hands without sticking, but still firm enough to shape into dumplings.
  • Form dumplings: Using 2 dessert spoons, scoop up about 1 1/2 tablespoons of mixture then shape into a football (quenelle) using the two spoons. Place on a paper-lined tray. You should get about 24-30.
  • Boil dumplings: Bring a large pot of water to the boil, then carefully put 6 dumplings in. Cook for 2 minutes, they should float to the surface. Remove with slotted spoon on to paper towel lined tray. Repeat for remaining Malfatti.
  • Preheat oven to 180°C / 350°F.
  • Assemble: Pour Napoli Sauce into a baking dish, then top with Malfatti. Drizzle with extra virgin olive oil.
  • Bake 15 minutes or until the Malfatti has a faint blush of gold on the surface (Note 3).
  • Serve! Sprinkle baked Malfatti with parmesan and basil leaves (tear large leaves). Spoon into bowls and served as-is. No starchy side is required, think of these as like gnocchi. Just add a leafy green salad with Italian Dressing or Balsamic Dressing!

Nutrition Facts : Calories 503 kcal, Carbohydrate 32 g, Protein 29 g, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 151 mg, Sodium 1601 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

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 DUMPLINGS



Spinach Dumplings image

These spinach dumplings stuffed with ricotta cheese are the perfect meatless comfort food. You can boil or steam them for an absolutely delicious dish!

Provided by Diabetic Foodie

Categories     Main Course

Time P1DT55m

Number Of Ingredients 13

20 ounces frozen chopped spinach ((2 packages))
2 large eggs
1 2/3 cups bread crumbs
1 teaspoon Italian seasoning
1 1/2 cups ricotta cheese
1/4 cup finely shredded Parmesan cheese
3 scallions ((minced))
1/3 cup fresh parsley ((chopped))
2 teaspoons fresh basil ((finely chopped))
1 clove garlic ((minced))
Pinch of freshly grated nutmeg
Freshly ground black pepper
White whole wheat flour ((for dusting))

Steps:

  • In a medium saucepan, combine the frozen spinach and 2 tablespoons of water. Cover and cook over low heat, stirring occasionally, until the spinach is completely thawed, about 15 minutes.
  • Drain the spinach in a strainer and allow to cool.
  • Place the spinach on a clean dish towel or cloth napkin, then grab the corners to form a pouch. Twist to squeeze out as much liquid as possible, then set aside.
  • Beat the eggs in a large bowl.
  • Add the bread crumbs, Italian seasoning, ricotta, Parmesan, scallions, parsley, basil, garlic, nutmeg, and black pepper. Mix well. Add the spinach and mix again until the spinach is well-incorporated.
  • Cover and refrigerate for 24 hours.
  • Line two baking sheets with parchment paper. Lightly dust with flour.
  • Take a generous teaspoonful of the chilled dough, roll it into a ball, then place on the prepared baking sheet. Repeat with remaining dough, making sure the dumplings don't touch.
  • Make a dent in the middle of each dumpling with the end of a wooden spoon or your thumb.
  • Select a saucepan that will fit a bamboo steamer. Fill it half-full with water and bring to a boil.
  • Place the dumplings in a steamer basket, making sure they don't touch.
  • Place the basket on top of the saucepan and steam over high heat for 10 minutes.
  • Transfer the dumplings to a covered dish to stay warm while you steam the remaining dumplings.

Nutrition Facts : ServingSize 8 dumplings, Calories 294 kcal, Carbohydrate 29 g, Protein 14 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 101 mg, Sodium 224 mg, Fiber 5 g, Sugar 3 g

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