Spinach Dumplings

Name: Spinach Dumplings
Ingredients: 500 g frozen spinach, thawed; 200 g ricotta cheese; 1 garlic clove, crushed; 1 egg white; 1 tablespoon plain flour; 14 cup parmesan cheese, finely grated; 1 12 cups breadcrumbs, stale; 14 teaspoon ground nutmeg; 1 tablespoon fresh chives, finely chopped; 2 tablespoons parmesan cheese, finely grated (extra); 12 cup dry white wine; 600 g tomatoes, chopped finely (4 medium); 2 tablespoons fresh flat-leaf parsley, finely chopped; 1 teaspoon white sugar

14 ingredients

12 steps

Ingredients

500 g frozen spinach, thawed
200 g ricotta cheese
1 garlic clove, crushed
1 egg white
1 tablespoon plain flour
14 cup parmesan cheese, finely grated
1 12 cups breadcrumbs, stale
14 teaspoon ground nutmeg
1 tablespoon fresh chives, finely chopped
2 tablespoons parmesan cheese, finely grated (extra)
12 cup dry white wine
600 g tomatoes, chopped finely (4 medium)
2 tablespoons fresh flat-leaf parsley, finely chopped
1 teaspoon white sugar

Directions

1

Squeeze excess liquid from spinach.
2

Combine spinach in large bowl with ricotta, garlic, egg white, flour, parmesan, breadcrumbs, nutmeg and chives.
3

Roll level tablespoons of mixture into balls.
4

Place balls, in single layer, about 2cm apart in bakingpaper-lined bamboo steamer fitted over large saucepan of boiling water.
5

Steam, covered, about 10 minutes or until dumplings are hot.
6

Meanwhile, make fresh tomato and herb sauce.
7

Serve dumplings with sauce and extra parmesan.
8

FRESH TOMATO AND HERB SAUCE: Bring wine to a boil in medium saucepan.
9

Reduce heat; simmer, uncovered, until reduced by half.
10

Add tomato; return to a boil.
11

Boil, uncovered, about 10 minutes or until thickened slightly.
12

Stir in parsley and sugar.