spinach & ricotta dumplings in vegan umami broth
If you’re on the hunt for a comforting dish that warms both your body and soul, look no further! These spinach & ricotta dumplings in vegan umami broth are not only delicious but also a delight to make. With a lovely blend of creamy ricotta, fresh spinach, and aromatic pesto, these dumplings are nestled in a rich, savory broth that sings with umami flavors. Perfect for a cozy night in, this recipe is sure to become a beloved staple in your cooking repertoire.
Why I Love This Recipe
What’s not to love about spinach & ricotta dumplings in vegan umami broth? They are a beautiful marriage of textures and flavors. The dumplings are soft and pillowy, while the broth is a warm hug in a bowl. Plus, this dish is versatile. You can enjoy it as a light meal, a fancy starter, or even as a comforting afternoon snack. It’s an all-around winner that pleases both vegetarians and meat-lovers alike. And the best part? It’s easy to whip up and can be made in under an hour!
What to Buy
To make this delectable dish, you’ll need the following ingredients:
- 200g ricotta cheese
- 200g baby spinach leaves
- 3-4 tablespoons pesto (store-bought or homemade)
- A pinch of dried chili flakes
- Salt & pepper for seasoning
- Wonton dumpling wrappers (if frozen, allow to thaw in the fridge)
- Freshly grated Parmesan or Pecorino to serve (optional)
Make sure to grab the freshest ingredients you can find for the best flavor. Quality matters!
Gear Up: What to Grab
Before you start, gather the following kitchen essentials:
- A large mixing bowl – for combining the dumpling filling
- A spoon or spatula – to mix everything together
- A pot – for simmering the broth
- A slotted spoon – for gently removing the dumplings from the pot
- A serving bowl – to present your beautiful dish
Having everything at hand makes the cooking process smoother and more enjoyable!
spinach & ricotta dumplings in vegan umami broth Cooking Guide
Now, let’s get cooking! Follow these steps to create your spinach & ricotta dumplings in vegan umami broth:
Step 1: Prepare the Filling
In a large mixing bowl, combine the 200g of ricotta cheese, 200g of baby spinach leaves, and 3-4 tablespoons of pesto. Season with a pinch of dried chili flakes, salt, and pepper. Mix until well combined. The spinach should be slightly wilted from the warmth of the ricotta, creating a creamy, flavorful filling.
Step 2: Assemble the Dumplings
Lay out your wonton wrappers on a clean, dry surface. Take a teaspoon of the ricotta-spinach mixture and place it in the center of each wrapper. Moisten the edges of the wrapper with a little water to help seal. Fold the wrapper over to create a triangle or a pouch shape, ensuring there are no air pockets. Pinch the edges well to seal. Repeat until all the filling is used.
Step 3: Prepare the Broth
In a large pot, add water or vegetable broth, and bring it to a gentle simmer. You can enhance the flavor by adding garlic, ginger, or a splash of soy sauce if desired. Let the broth simmer while you cook the dumplings.
Step 4: Cook the Dumplings
Carefully add the dumplings to the simmering broth. Allow them to cook for about 4-5 minutes or until they float to the surface, indicating they are done. Use a slotted spoon to gently lift them out of the broth.
Step 5: Serve and Enjoy
Ladle the umami broth into bowls, and add the cooked dumplings. Top with freshly grated Parmesan or Pecorino, if desired, and a sprinkle of chili flakes for extra heat. Serve immediately and enjoy the comforting flavors of your spinach & ricotta dumplings in vegan umami broth!
Low-Carb/Keto Alternatives
If you’re looking for low-carb or keto-friendly alternatives, consider the following options:
- Use zucchini or eggplant slices instead of wonton wrappers for a dumpling-like texture.
- Substitute the ricotta with a plant-based cream cheese for a dairy-free option.
- Replace the pesto with a homemade herb blend using olive oil, garlic, and fresh herbs.
- Serve the dumplings in a clear vegetable broth made from low-carb vegetables like mushrooms and bok choy.
These changes will keep your dish delicious while adhering to a low-carb lifestyle.
What Could Go Wrong
Even the best chefs encounter challenges! Here are some common pitfalls and how to avoid them:
- Sealing Dumplings: Ensure you seal the dumplings well to prevent them from opening during cooking. A little water on the edges goes a long way.
- Overcooking: Dumplings can become mushy if overcooked. Watch them closely; they’re done when they float.
- Too Much Filling: Overstuffing the dumplings can lead to bursting. Stick to a teaspoon-sized portion.
- Soggy Wrapper: If the broth is too hot, it can make the wrappers soggy. Maintain a gentle simmer.
With a little care, you’ll master this recipe with ease!
Keep-It-Fresh Plan
To keep your spinach & ricotta dumplings in vegan umami broth fresh, consider these tips:
Store leftover dumplings in an airtight container in the refrigerator for up to three days. If you have extra broth, keep it separate to prevent the dumplings from getting too soft. To reheat, simply simmer in the broth until warmed through. You can also freeze uncooked dumplings. Arrange them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Cook from frozen in simmering broth, adding a few extra minutes to the cooking time.
Common Qs About spinach & ricotta dumplings in vegan umami broth
Can I use a different type of cheese instead of ricotta?
Absolutely! You can substitute ricotta with cottage cheese or a vegan cream cheese for a dairy-free version. Each will give a unique flavor and texture to the dumplings.
Can I make this dish in advance?
Yes, you can prepare the dumplings ahead of time and store them in the refrigerator or freezer. Just cook them fresh when you’re ready to serve for the best texture.
What can I add to the broth for more flavor?
You can enhance the broth with ingredients like soy sauce, miso paste, or additional vegetables like carrots and mushrooms. Fresh herbs like cilantro or basil also make great additions.
How do I know when the dumplings are cooked?
The dumplings are cooked when they float to the surface of the broth. This usually takes about 4-5 minutes. Just make sure to keep an eye on them!
Hungry for More?
If you enjoyed this recipe for spinach & ricotta dumplings in vegan umami broth, be sure to check out my blog for more comforting recipes that cater to all tastes and dietary preferences. From hearty soups to delightful pasta dishes, there’s something for everyone to savor. Let’s embark on this culinary journey together!
There’s something truly special about making dumplings from scratch, and the joy of sharing this dish with family and friends cannot be overstated. Whether you’re enjoying a quiet evening at home or hosting a dinner party, these spinach & ricotta dumplings in vegan umami broth will leave everyone feeling satisfied and happy. Get ready to enjoy a bowl of comfort that you’ll crave time and again!
spinach & ricotta dumplings in vegan umami broth
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ricotta cheese, baby spinach leaves, and pesto. Season with a pinch of chili flakes, salt, and pepper. Mix until well combined.
- Lay out the wonton wrappers on a clean surface. Place a teaspoon of the filling in the center of each wrapper. Moisten the edges with water, fold, and seal.
- In a large pot, add water or vegetable broth and bring to a gentle simmer. Optionally, add garlic, ginger, or soy sauce for flavor.
- Carefully add the dumplings to the simmering broth. Cook for about 4-5 minutes or until they float.
- Ladle the broth into bowls, add the dumplings, and top with Parmesan or Pecorino and chili flakes. Serve immediately.
Notes
- Store leftover dumplings in an airtight container for up to three days.
- Freeze uncooked dumplings on a baking sheet before transferring to a freezer bag.
- Reheat dumplings in the broth to maintain texture.
