Thursday, June 26, 2014

Spinach Dumpling

      I love foods that are easy to make and filled with flavor and nutrition.  Dumplings are really amazing and you can do anything with a good dumpling.  This one is an adaptation from an old Italian family recipe.  I worked on it to make it a healthy version.  I love doing these and having the dough in the refrigerator.  It stores well and is a fast and easy meal and I feel like a real chef when I can whip up something like this in minutes. 

  Use fresh spinach.  One pound.  It is actually a large container.  Amazing that one pound gives you maybe two cups of steamed spinach.

   You will need to squeeze the spinach out after it has cooled from steaming.  I use paper towels to do that.  You want it moist, but not wet.

    I place all the ingredients in the mixer.  The ricotta has been drained to remove excess water.  It mixes up well and should not be soggy.  

   With the reserved flour I roll the dough out into thumb size ropes and cut them into 3/4 inch size pieces.   Dust them with flour to keep them from sticking together.

     Drop the dumplings in salted boiling water and cook for 2 to 3 minutes.  The dumplings will float to the top.

    Sorry this picture is blurred.  I have smoked chicken sauteing in a little butter and olive oil  I add the dumplings right from the hot water.  Let them brown with the chicken.  You really could do anything from red sauce to white sauce and sausages to vegetables.

The finished product, the dumplings are light and moist and best of all whole grain. 
Enjoy  Chef Brad~America's Grain Guy 

 Spinach Ricotta Dumplings
Dumplings are easy to make and so fun to eat. I like to add roasted chicken or cooked salmon in the butter and oil right before adding the dumplings.
  • 1 pound Ricotta Cheese, Drained for 4 hours
  • 1 cup Fresh Ground Spelt Flour
  • pound Fresh Spinach
  • 2 large Eggs
  • 1 Egg Yolk
  • 2 ½ cups Parmigiano Reggiano Cheese, Grated
  • ¼ teaspoon Nutmeg, Fresh Ground
  • Sea Salt and Fresh Ground Pepper
  • 5 tablespoons Unsalted butter
  • 3 tablespoons Extra Virgin Olive Oil
1.Drain the Ricotta. Some ricotta is very wet and some dry. It needs to be dry for this recipe. :
2.Steam Spinach and drain or squeeze dry. Set aside. Bring a large pot of salted water to boil. :
3.While water is boiling in a bowl or mixer add spinach, ricotta, eggs, egg yolk, 3/4 cup spelt flour, and 2 cups of cheese. Mix well and season with nutmeg and salt and pepper to taste. :
4.Divide the dough into three pieces and dusting the counter lightly with flour, roll the dough out into a 20 inch rope about the size of your thumb. :
5.Cut the ropes in 3/4 inch pieces and roll in flour lightly. Cook in boiling water in small batches until all is done. It takes about 2 minutes. The pieces will sink to the bottom and will rise to the top. Do not over crowd the pot. :
6.In separate saute pan melt butter with oil and when ready add dumplings. Toss in butter and oil and let brown lightly, serve with remaining cheese. Serve warm.:
7.Dumplings can be a side dish or the main course.

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