Best 16 Spinach Dumplings Recipes

SPINACH AND RICOTTA DUMPLINGS

Steps:

• Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
• Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
• Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
• Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

SPINACH DUMPLINGS WITH TOFU AND RICE NOODLES

Steps:

• Spinach dumpling skin dough:
• Wash the spinach well. Drain and pat dry. Add the spinach, salt, and 1 cup (240 ml) water to a blender or food processor and blend until it forms a smooth puree. Strain the mixture through a cheesecloth, reserving the liquid in a measuring cup, which should yield at least 1½ cups (360 ml). Put aside the drained spinach for the filling.
• In a large bowl, add the flour and gradually stream in 1 cup (240 ml) of the reserved spinach liquid, using one hand to mix.
• Then gradually add the remaining spinach liquid a little at a time, using both hands to knead for about 5 minutes, until it all comes together and forms a smooth dough. You may not use all the liquid. Cover the dough with plastic wrap and let rest at room temperature for 10 minutes.
• After resting, remove the plastic wrap and knead the dough in the bowl a few more times. Cover again with plastic wrap and let rest for another 10 minutes. You may repeat this process one more time for a chewier dough, but the chewier the dough is, the stickier and trickier it will be to work with.
• Cover with a damp cloth or plastic wrap while you prep your fillings.
• Do Ahead: The dumpling skins are best used day of, but if you can't make the dumplings right away, it's best to store the dough in unrolled pieces, generously dusted on all sides with flour to prevent sticking. Cover with plastic or place in a covered container and store for up to 2 days in the refrigerator.
• Spinach dumpling filling:
• Prep a bowl of ice water. Bring a medium pot of water to a boil over medium heat and add the carrot. Cook for about 5 minutes, then immediately remove the carrot to the bowl of ice water to shock them and stop the cooking process. Meanwhile, marinate the green onion in the sesame oil for 5 minutes.
• Add the bok choy to the boiling water and cook for about 1 minute, then remove and add to the ice water. Once cooled, squeeze the bok choy between your hands or in a dishcloth to drain it of all water.
• Finely chop the carrot and bok choy, then add them to a bowl and combine with the reserved spinach.
• Add the vermicelli noodles, fried tofu, ginger, green onion in sesame oil, salt, and white pepper powder to the bowl of vegetables and mix to combine by stirring in one direction to promote better cohesion of the filling.
• Set a small pan over low heat and add the vegetable oil. Add the Sichuan peppercorns and fry until fragrant, about 8 minutes. Carefully strain and discard the peppercorns and pour the infused oil into the bowl of dumpling filling. Stir to combine.
• Allow the filling to cool slightly, then crack in the egg and mix in one direction to combine.
• Do Ahead: Store in an airtight container in the fridge until ready to use, up to 3 days, or freeze for up to 3 months.
• Roll out your dumpling skins:
• Using your hands, roll the dough into a long and even snake-like cylindrical shape until it is about 1 inch (2.5 cm) in diameter.
• On a large wooden board or a clean work counter, use a knife to cut even, 1-inch (2.5-cm) segments of the dough. (Note: You can also rip pieces off by hand, but it requires a certain experience, accuracy, and speed. Cutting with a knife is definitely easier.)
• Sprinkle a little flour on the board or work surface to prevent sticking (but don't go overboard). Place each segment on the board with the cut part facing up (like a little stubby piece of firewood), and use the heel of your palm to flatten it slightly on the board.
• Hold a small cylindrical roller with your dominant hand. With your other hand, hold the piece of dough by the edge. From the opposite edge, gently roll the piece of dough with your roller toward the center and then back, then turn the dough slightly and roll again toward the center and back. Repeat this several times until the dough becomes an almost-perfect circle, 2½ to 3 inches (6 to 7.5 cm) in diameter. The idea is to roll the dough out evenly from the sides so it is smooth and round, with the center slightly thicker than the edges (around 1⁄8 inch/3 mm thick overall).
• Repeat this process for all pieces of dough and use immediately in folding dumplings.
• Wrap the dumplings:
• Prep a tray or a plate by sprinkling flour on the bottom to prevent sticking.
• Put a dumpling skin on the palm of your hand.
• Use a spoon (or chopsticks) to scoop 1 to 2 tablespoons of your filling mixture into the middle of the skin. Fold the skin in half so the two sides meet and can be pressed into each other to bind. Squeeze the rest of the sides together as well. Make sure the sides are pressed fully into each other to avoid the dumplings breaking, and avoid any filling touching the edges, as the oil in the filling could prevent the sides from sticking properly. (Note: If you're using store-bought skins, wet the rim of the wrapper with a little bit of water to help the edges seal. The goal is to maximize the amount of filling in your dumpling, but not put so much that the dumpling breaks or cannot be pressed together.)
• Place the finished dumplings in your prepared tray or plate, being careful to space them apart so they don't stick.
• Do Ahead: These are best cooked and eaten fresh, but you can also place the entire tray of folded dumplings in the freezer, covered carefully with plastic wrap. Once the dumplings are frozen solid, transfer them to an airtight zip-top bag and freeze for up to 3 months.
• Boil dumplings:
• Bring a large pot of water to a simmer, with the water on the verge of boiling. Right before the water boils, gently add the dumplings-this timing is crucial to prevent cracking. Keep the dumplings moving so they don't stick. When the water comes up to a boil again, add ½ cup (120 ml) cold water and stir. Repeat two more times. Once it comes up to a boil the fourth time, the dumplings should be floating and ready to eat, but if you're nervous, go ahead and cut one open to check. The entire process should take 10 minutes. Fish out the dumplings with a slotted spoon and serve with dumpling sauce, chili oil, sesame oil, and roasted sesame seeds.

AZAFRáN SOUP WITH SPINACH GREENS AND YELLOW CORNMEAL DUMPLINGS

Steps:

• Make the dumplings:
• Combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1-inch balls, flatten, and shape into small triangles, spheres, or another shape.
• Pour the chicken stock or water into a small pot and bring to a boil over medium-high heat. Decrease the heat to a simmer and drop in the dumplings (you may need to do this in batches). Cook for 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside.
• Make the soup:
• Heat 2 cups of the water and the azafrán in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafrán, and return the liquid to the saucepan. Add the salt, pepper, stock (if using), and the remaining water and bring to a boil over medium-high heat. Add the squash, decrease the heat, and simmer for 5 minutes. Add the corn kernels and simmer for another 5 minutes. Add the dumplings and spinach, cook for 2 minutes, and serve immediately.
• Variation:
• This dish can be made vegetarian by omitting the chicken stock and just using water.
• Cooks' Note
• Azafrán, also called Native American saffron, is an herb that is actually the fine threads from the stigma of the safflower plant. Despite the name, azafrán is not the same as saffron, which is usually more expensive and derived from the crocus plant in the iris family. (Saffron can be substituted for azafrán, though: use one pinch of saffron for 2 tablespoons of azafrán. Stored in a dark, cool place, azafrán will last several months in a sealed plastic or glass container.

SPINACH RICOTTA DUMPLINGS

Steps:

• In a skillet, saute onion in butter till tender.
• Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
• Stir in ricotta; cook and stir for 3 minutes.
• Transfer to a large bowl.
• Add 3/4 cup of flour, Parmesan cheese and garlic salt.
• Cool for 5 minutes.
• Stir in eggs; mix well.
• Place remaining flour in a bowl.
• Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
• In a large saucepan; bring water and bouillion to a boil-reduce heat.
• Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
• Remove from the liquid with a slotted spoon; keep warm.
• Drizzle with butter and sprinkle with Parmesan cheese.

SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE

Steps:

• Make filling:
• Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended.
• Fill wrappers and steam dumplings:
• Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a cup and leaving open at top.
• Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each other. Cover with steamer lid and steam until filling is cooked through, 8 to 10 minutes.
• Make dipping sauce:
• Stir together all sauce ingredients.

SPINACH DUMPLINGS

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 AND CHEESE BREAD DUMPLINGS RECIPE BY TASTY

Steps:

• Combine breadcrumbs, grated parmesan, ricotta, cooked spinach, olive oil, egg, salt and milk until it forms a dough that sticks together.
• Divide the dough into balls. Take one ball, flatten and place a cube of fontina cheese in the center, wrap the dough around the cheese. Dust with flour and set aside. Repeat with remaining dough balls.
• Cook the bread dumplings in boiling water. They are ready when they float to the surface. Remove with a slotted spoon and set aside.
• Heat olive oil in a large pan over medium high heat. Add the bread dumplings and cook until golden brown on all sides.
• Add butter and sage, toss to coat. Plate the bread dumplings. In the same pan with butter and sage, carefully add the balsamic vinegar and remove from heat.
• Spoon the balsamic butter sage sauce over the bread dumplings.
• Garnish with shredded parmesan and enjoy!

POTATO AND SPINACH DUMPLINGS

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.

SPINACH AND EGG DUMPLINGS

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.

SPINACH GNOCCHI (POTATO DUMPLINGS)

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.

ITALIAN STEW WITH SPINACH DUMPLINGS

Steps:

• In 4-quart Dutch oven, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in spaghetti sauce, mushrooms and water. Heat to boiling; reduce heat.
• In medium bowl, mix Bisquick mix, spinach, cheese and milk until soft dough forms. Drop dough by 10 spoonfuls onto hot spaghetti mixture.
• Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.

SPINACH AND RICOTTA DUMPLINGS

Steps:

• 1. Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
• 2. Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
• 3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
• 4. Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

POTATO SOUP WITH SPINACH DUMPLINGS

Steps:

• In a large saucepan, combine potatoes, onion, red pepper, butter and chicken broth; bring to a boil. Reduce heat; cover and simmer about 10 minutes or until the potatoes are tender. Remove from the heat. In a small bowl, combine the spinach, bread crumbs and egg white; let stand for 15 minutes. Shape into 1-in. balls; add to soup. Return to a boil; reduce heat and simmer 10-15 minutes or until dumplings are firm. Sprinkle with parsley.

SPINACH POTATO DUMPLINGS MEDELY

Steps:

• 1. Please Remember: FOR EACH ONE CUP OF MASHED POTATOES USE ONE CUP OF FLOUR PLUS 1 LARGE EGG. The bagged variety of Bacon bits from Sam's Club comes in handy to add extra flavor to a dish like this.
• 2. Add the flour, drained & squeezed dry spinach to a large bowl, along with the spices, mashed potatoes and eggs, mix together to form a soft dough. Add additional flour as needed to bowl to roll into dumplings and place on a large platter. I PREFER TO MAKE ALL OF THE DUMPLINGS AT ONCE BEFORE DROPPING THEM INTO THE HOT WATER for more even cooking time.
• 3. Fill a large pot with water and bring to boil. Drop dumplings into boiling water enough to cover bottom of pot. Do not over crowd bottom of pot.
• 4. Allow to cook long enough to float to top. Then remove with slotted spoon on to a large platter. Repeat till all dumplings are cooked.
• 5. Add butter and oil to a large skillet, I used a 16 inch skillet, heat over medium high heat, then add the chopped vegetables, and allow to cook for about 6-8 minutes, then add the dumplings into the skillet and allow to brown slightly if desired, stirring often to prevent sticking.
• 6. During last 5 minutes or so of cooking add the real bacon bits if desired, and stir to mix, then serve on a large platter, with additional chopped chive and bacon bits if desired. Serve while still hot.

ITALIAN STEW WITH SPINACH DUMPLINGS

Steps:

• In 4-quart Dutch oven, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in spaghetti sauce, mushrooms and water. Heat to boiling; reduce heat.
• In medium bowl, mix Bisquick mix, spinach, cheese and milk until soft dough forms. Drop dough by 10 spoonfuls onto hot spaghetti mixture.
• Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.

POTATO SOUP WITH SPINACH DUMPLINGS

Steps:

• In a large saucepan, combine potatoes, onion, red pepper, butter and chicken broth bring to a boil. Reduce heat cover and simmer about 10 minutes or until the potatoes are tender. Remove from the heat. In a small bowl, combine spinach, bread crumbs and egg white let stand for 15 minutes. Shape into 1-in. balls add to soup. Return to a boil reduce heat and simmer 10-15 minutes or until dumplings are firm. Sprinkle with parsley.© Copyright Reiman Publications, 1993-1997