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Homemade spinach & ricotta dumplings in vegan umami broth photo

spinach & ricotta dumplings in vegan umami broth

This comforting spinach & ricotta dumplings in vegan umami broth are a delightful blend of flavors and textures!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dumplings:
  • 200 g ricotta cheese
  • 200 g baby spinach leaves
  • 3-4 tablespoons pesto (store-bought or homemade)
  • 1 pinch dried chili flakes
  • Salt & pepper for seasoning
  • wonton dumpling wrappers (if frozen, allow to thaw in the fridge)
  • Freshly grated Parmesan or Pecorino (optional)

Equipment

  • Large mixing bowl
  • Spoon or spatula
  • Pot
  • Slotted spoon
  • Serving bowl

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. In a large pot, add water or vegetable broth and bring to a gentle simmer. Optionally, add garlic, ginger, or soy sauce for flavor.
  4. Carefully add the dumplings to the simmering broth. Cook for about 4-5 minutes or until they float.
  5. 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.