Spinach Dumplings

Name: Spinach Dumplings
Ingredients: 1 tablespoon finely chopped onion; 6 tablespoons butter; 3 packages (10 ounces each) frozen chopped spinach, thawed and drained; 1 cup ricotta cheese; 1-1/2 cups all-purpose flour, divided; 1/2 cup grated Parmesan cheese; 3/4 teaspoon garlic salt; 2 eggs, beaten; 3 quarts water; 3 tablespoons chicken bouillon granules; 1/4 cup butter, melted; 1/2 cup grated Parmesan cheese

12 ingredients

3 steps

Ingredients

1 tablespoon finely chopped onion
6 tablespoons butter
3 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1-1/2 cups all-purpose flour, divided
1/2 cup grated Parmesan cheese
3/4 teaspoon garlic salt
2 eggs, beaten
3 quarts water
3 tablespoons chicken bouillon granules
1/4 cup butter, melted
1/2 cup grated Parmesan cheese

Directions

1

In a skillet, saute onion in butter until tender. Add spinach; cook and stir over medium heat until the 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.
2

Stir in eggs; mix well. Place remaining flour in bowl. Drop batter by tablespoonfuls into flour; roll gently to coat and shape each into an oval.
3

In a large saucepan, bring water and bouillon 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 with a slotted spoon; keep warm. Drizzle with butter; sprinkle with Parmesan.