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Spinach Dumplings

Healthy Spinach Ricotta 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!
Author: Diabetic Foodie
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 1 day
Total Time: 1 day 55 minutes
Servings: 6

Ingredients 

  • 20 ounces frozen chopped spinach, (2 packages)
  • 2 large eggs
  • 1 ⅔ cups bread crumbs
  • 1 teaspoon Italian seasoning
  • 1 ½ cups ricotta cheese
  • ¼ cup shredded Parmesan
  • 3 scallions, (minced)
  • cup fresh parsley, (chopped)
  • 2 teaspoons fresh basil, (finely chopped)
  • 1 clove garlic, (minced)
  • Pinch freshly grated nutmeg
  • Freshly ground black pepper
  • White whole wheat flour, (for dusting)

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.
    20 ounces frozen chopped spinach
  • 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.
    2 large eggs
  • 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.
    1 ⅔ cups bread crumbs, 1 teaspoon Italian seasoning, 1 ½ cups ricotta cheese, ¼ cup shredded Parmesan, 3 scallions, ⅓ cup fresh parsley, 2 teaspoons fresh basil, 1 clove garlic, Pinch freshly grated nutmeg, Freshly ground black pepper
  • Cover and refrigerate for 24 hours.
  • Line two baking sheets with parchment paper. Lightly dust with flour.
    White whole wheat 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 Info Per Serving

Nutrition Facts
Spinach Dumplings
Serving Size
 
8 dumplings
Amount per Serving
Calories
294
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
6
g
30
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
101
mg
34
%
Sodium
 
224
mg
9
%
Potassium
 
331
mg
9
%
Carbohydrates
 
29
g
10
%
Fiber
 
5
g
20
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Net carbs
 
24
g
* Percent Daily Values are based on a 2000 calorie diet.