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Spinach dumplings with tomato sauce and parmesan
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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: Diabetic Foodie


  • 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 finely shredded Parmesan cheese
  • 3 scallions (minced)
  • 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)


  • 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.


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.


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