• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Display Search Bar
  • Contact
Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!

Diabetic Foodie

Because a diabetes diagnosis a diabetes diagnosis still means a life full of flavor!

  • Home
  • About
    • Meet The Team
    • Food Philosophy
  • Recipes
    • All Recipes
    • Appetizers & Snacks
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
      • Fish & Seafood
      • Meats
      • Poultry
      • Vegetarian
    • Pasta & Grains
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Seasonal
      • Fall
      • Spring
      • Summer
      • Winter
    • Side Dishes
    • Soups & Stews
  • Special Diets
    • Gluten-free
    • Paleo
    • Vegan

Spinach Dumplings

These spinach dumplings stuffed with ricotta cheese are the perfect meatless comfort food. You can boil or steam them for an absolutely delicious dish!

Spinach Dumplings in a white bowl topped with tomato sauce and parmesan

I’ve been trying to incorporate more meatless dishes into my weekly menu. So when I found myself craving meatballs, I decided to come up with a vegetarian version.

These spinach dumplings were just what I wanted! They’re stuffed with spinach, ricotta, Parmesan, and Italian seasoning for a delicious, hearty meal.

Add a little pasta sauce on top, and you’ll be craving this bowl of comfort all the time!

One thing to note about this recipe is that the dough needs to chill for 24 hours. So it’s a great dish to use as part of your meal prep on a Sunday.

The rest of the process is very straight-forward. And the dumplings are so delicious, it’s well worth the wait!

How to make spinach dumplings

These tasty bites come together in three phases: making the dough, shaping the dumplings, then cooking the dumplings.

Here are the step-by-step details:

Step 1: In a medium saucepan, combine the frozen spinach and 2 tablespoons of water. Cover and cook over low heat, stirring occasionally, until the spinach is completely thawed, about 15 minutes.

Step 2: Drain the spinach in a strainer and allow to cool.

Step 3: Place the spinach on a clean dish towel or cloth napkin, then grab the corners to form a pouch. Twist to squeeze out as much liquid as possible, then set aside.

Step 4: Beat the eggs in a large bowl.

Step 5: Add the bread crumbs, Italian seasoning, ricotta, Parmesan, scallions, parsley, basil, garlic, nutmeg, and black pepper. Mix well. Add the spinach and mix again until the spinach is well incorporated.

Step 6: Cover and refrigerate for 24 hours.

Step 7: Line two baking sheets with parchment paper. Lightly dust with flour.

Step 8: Take a generous teaspoonful of the chilled dough, roll it into a ball, then place on the prepared baking sheet. Repeat with remaining dough, making sure the dumplings don’t touch.

Step 9: Make a dent in the middle of each dumpling with the end of a wooden spoon or your thumb.

Step 10: Select a saucepan that will fit a bamboo steamer. Fill it half-full with water and bring to a boil.

Step 11: Place the dumplings in a steamer basket, making sure they don’t touch.

Step 12: Place the basket on top of the saucepan and steam over high heat for 10 minutes.

Step 13: Transfer the dumplings to a covered dish to stay warm while you steam the remaining dumplings.

I like to serve mine with oven-roasted tomato sauce and a hearty serving of grated Parmesan!

Dumplings in the steamer basket

Boiling the dumplings

I’ve tried cooking these dumplings both by boiling them and by steaming them. Both versions tasted amazing!

I will say that when I boiled the dumplings, some of them fell apart. They still tasted great, but didn’t look very pretty.

Steaming takes a little longer because you can only cook a few at a time, but they hold their shape better.

If you prefer to boil your dumplings, start by bringing a large pot of water to a boil over high heat. Add half of the dumplings, then reduce the heat to medium.

After about 5 minutes, the dumplings should start to float to the surface. Continue to cook them for another 4 minutes, then use a slotted spoon to drain them and transfer to a covered dish.

Repeat with the remaining dumplings.

Storage

If you have any leftover dumplings, allow them to cool fully before storing them covered in the refrigerator. They will stay fresh for up to 5 days.

You can also store the uncooked dumplings after you shape them. Just keep them covered in the refrigerator.

Then, once you’re ready to eat a few, just steam or boil your desired number of dumplings! That way, you can enjoy them hot and fresh whenever you like.

Other meatless comfort food recipes

Are you trying to incorporate more vegetarian dishes into your diet? There are so many delicious and satisfying recipes out there! Here are a few of my favorites I know you’ll enjoy:

  • Sweet Potato Noodles with Black Beans and Peppers
  • Indian Spinach Curry (Palek Paneer)
  • Butternut Squash Ravioli with Sage

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Spinach dumplings with tomato sauce and parmesan
Print Recipe
5 from 1 vote

Spinach Dumplings

These spinach dumplings stuffed with ricotta cheese are the perfect meatless comfort food. You can boil or steam them for an absolutely delicious dish!
Prep Time15 mins
Cook Time40 mins
Chill Time1 d
Total Time1 d 55 mins
Course: Main Course
Cuisine: Italian
Diet: Diabetic
Keyword: easy dinner recipes, spinach dumplings
Servings: 6 servings
Calories: 294kcal
Author: Shelby Kinnaird

Ingredients

  • 20 ounces frozen chopped spinach (2 packages)
  • 2 large eggs
  • 1 2/3 cups bread crumbs
  • 1 teaspoon Italian seasoning
  • 1 1/2 cups ricotta cheese
  • 1/4 cup finely shredded Parmesan cheese
  • 3 scallions (minced)
  • 1/3 cup fresh parsley (chopped)
  • 2 teaspoons fresh basil (finely chopped)
  • 1 clove garlic (minced)
  • Pinch of freshly grated nutmeg
  • Freshly ground black pepper
  • White whole wheat flour (for dusting)
US Customary – Metric

Instructions

  • In a medium saucepan, combine the frozen spinach and 2 tablespoons of water. Cover and cook over low heat, stirring occasionally, until the spinach is completely thawed, about 15 minutes.
  • Drain the spinach in a strainer and allow to cool.
  • Place the spinach on a clean dish towel or cloth napkin, then grab the corners to form a pouch. Twist to squeeze out as much liquid as possible, then set aside.
  • Beat the eggs in a large bowl.
  • Add the bread crumbs, Italian seasoning, ricotta, Parmesan, scallions, parsley, basil, garlic, nutmeg, and black pepper. Mix well. Add the spinach and mix again until the spinach is well-incorporated.
  • Cover and refrigerate for 24 hours.
  • Line two baking sheets with parchment paper. Lightly dust with flour.
  • Take a generous teaspoonful of the chilled dough, roll it into a ball, then place on the prepared baking sheet. Repeat with remaining dough, making sure the dumplings don’t touch.
  • Make a dent in the middle of each dumpling with the end of a wooden spoon or your thumb.
  • Select a saucepan that will fit a bamboo steamer. Fill it half-full with water and bring to a boil.
  • Place the dumplings in a steamer basket, making sure they don’t touch.
  • Place the basket on top of the saucepan and steam over high heat for 10 minutes.
  • Transfer the dumplings to a covered dish to stay warm while you steam the remaining dumplings.

Notes

This recipe is for 6 servings. If you make 48 dumplings total, each serving will be 8 dumplings.
You can choose to steam or boil your dumplings. Steaming takes longer, but they will maintain their shape better.
Extra dumplings can be stored covered in the refrigerator for up to 5 days.
You can also store the uncooked dumplings after you shape them. Keep them covered in the refrigerator until you’re ready to steam or boil them.

Nutrition

Serving: 8dumplings | Calories: 294kcal | Carbohydrates: 29g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 101mg | Sodium: 224mg | Potassium: 331mg | Fiber: 5g | Sugar: 3g | Net carbs: 24g

Recent Posts

Peach Chia Jam in a glass jar on a wooden cutting board next to dry chia seeds and peach slices

Jan 6, 2021

Peach Chia Jam (No Added Sugar)

Cauliflower rice in a black bowl

Dec 8, 2020

Low-Carb Cauliflower Rice

Watermelon salad with goat cheese and basil

Nov 20, 2020

Watermelon Salad with Goat Cheese & Basil

Slices of low-carb banana bread on plate

Oct 28, 2020

Low Carb Banana Bread (Gluten Free & No Sugar)

Pea soup topped with crab garnish

Oct 17, 2020

Cold Pea Soup with Crab and Mint

Collage of diabetic smoothies

Sep 28, 2020

10 Diabetic Smoothie Recipes (Low Carb)

...
More Recent Posts

Desserts

Frozen yogurt bark on white plate

Jun 20, 2019

Frozen Yogurt Bark with Blueberries and Almonds

Goat Cheese Bites with Pistachios

May 2, 2019

Goat Cheese Bites with Pistachios

Tapioca Berry Parfaits (Instant Pot)

Feb 14, 2019

Tapioca Berry Parfaits (Instant Pot)

...
More Desserts

Primary Sidebar

Welcome!

If you have diabetes, cook for someone who has diabetes or just want to eat healthy, you're in the right place. We firmly believe that a diabetes diagnosis can still mean a life full of flavor!

Read More »

Browse Around

  • Breakfast
  • Appetizers & Snacks
  • Main Dishes
  • Side Dishes
  • Salads & Dressings
  • Soups & Stews

    Seasonal Recipes

    Bowl of buttercup squash soup on brown table

    Buttercup Squash Soup

    Butternut squash pasole

    Butternut Squash Posole (Vegan, Gluten-free)

    Roasted Brussels Sprouts with Grapes

    Roasted Brussels Sprouts with Grapes

    Honeynut Squash Spears with Prosciutto

    Honeynut Squash Spears with Prosciutto

    Wild Rice Salad with Cranberries and Almonds

    Wild Rice Salad with Cranberries and Almonds

    Slow Cooker Oats with Apples and Almonds

    Slow Cooker Oats with Apples and Almonds

    Breakfast Burrito in a Jar

    Breakfast

    Appetizers & Snacks

    Zucchini Noodles with Lime Pesto

    Main Dishes

    Sweet Potato Cakes with Ham

    Side Dishes

    Jalapeño Caesar Salad with Blackened Chicken

    Salads & Dressings

    Footer

    Gluten Free

    Peach Chia Jam in a glass jar on a wooden cutting board next to dry chia seeds and peach slices

    Peach Chia Jam (No Added Sugar)

    Cauliflower rice in a black bowl

    Low-Carb Cauliflower Rice

    Pea soup topped with crab garnish

    Cold Pea Soup with Crab and Mint

    Vegan

    Glass of strawberry tofu smoothie with almond butter on top

    Strawberry Tofu Smoothie

    Low Sodium No Soak Beans (Instant Pot)

    Low Sodium No Soak Beans (Instant Pot)

    Pear Guacamole with Pistachios in a ramekin on a wooden serving tray with sliced red bell peppers

    Pear Guacamole with Pistachios (Low-Sodium)

    Nutritional Disclaimer

    Please note that we are not nutrition experts or medical professionals. Nutritional information included with each recipe on this site was estimated by using an online nutrition calculator. If accurate nutritional information is critical to your health and well-being, please independently perform the calculations yourself. No information presented on this site is a substitute for the services of a trained health professional.
    Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!
    • Terms of Use Agreement
    • Disclosures
    • Privacy Policy
    Copyright © 2021 Diabetic Foodie and the Diabetic Foodie logo are registered trademarks. All rights reserved.