Spinach Dumpling Recipe
(1 PIECE) on rocket salad with dried tomatoes, grana & melted butter
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Ingredients
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Dumpling Filling & Dough
Salad & Garnish
Method
Dumpling Filling & Dough
- 1
Prepare spinach
Bring a small pot of salted water to a boil. Blanch the spinach for 20–30 seconds until wilted. Drain and immediately plunge into ice water to stop cooking. Squeeze out as much water as possible using your hands or a clean kitchen towel. Finely chop and measure 1 cup packed.
- 2
Make dough
In a medium bowl combine 1 cup all-purpose flour and 0.25 tsp salt. Gradually stir in 1/4 cup cold water until a shaggy dough forms. Turn onto a lightly floured surface and knead 3–4 minutes until smooth and elastic. Wrap in plastic and rest 20 minutes at room temperature.
- 3
Make filling
In a bowl combine the chopped, squeezed spinach with 1/2 cup ricotta, 2 tbsp grated grana/Parmesan, 1 egg yolk, 1/4 tsp salt, 1/8 tsp black pepper, and a pinch (about 1/16 tsp) nutmeg. Mix until evenly combined and relatively thick. If filling is too wet, stir in 1–2 tsp breadcrumbs or additional grated cheese to tighten.
- 4
Shape dumpling
Roll rested dough on a lightly floured surface to about 1.5–2 mm (thin sheet). Use a round cutter about 3.5–4 inches (9–10 cm) diameter to cut one circle. Place about 1.5–2 tbsp filling in the center of the circle (enough for one large dumpling). Fold the circle over to form a half-moon or bring edges together to form a purse, sealing edges tightly—use a little water on edge if needed. If desired, pleat the edge. Trim any excess dough. Result should be one well-sealed dumpling.
- 5
Salad & Garnish
- 6
Prepare rocket salad
In a small bowl whisk 1 tsp olive oil with 1/2 tsp lemon juice, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Toss 1 cup rocket leaves and 2 tbsp thinly sliced sun-dried tomatoes with the dressing until lightly coated. Arrange dressed rocket in the center of a warm plate to receive the dumpling.
- 7
Melt butter
In a small saucepan or skillet melt 2 tbsp unsalted butter over medium-low heat until it is fully liquid and begins to foam lightly and smell nutty (about 2–3 minutes). Watch carefully to avoid browning too much; remove from heat when foaming and aroma is pleasant. Keep warm.
- 8
Plate and finish
Place the cooked spinach dumpling gently on top of the dressed rocket. Spoon the warm melted butter over the dumpling (about 1–2 tbsp) to glaze it. Scatter 1 tbsp shaved grana/Parmesan around and a few shavings on top. Optionally drizzle a tiny additional splash of olive oil or a few drops of lemon if desired. Serve immediately so the butter remains warm and slightly melted on the dumpling.