ricotta dumplings

I absolutely loooooove ricotta. At the top of my list of cheeses, this soft, rich, creamy ingredient is subtle enough to accent just about any flavor, yet holds its own in recipes like this one. In the past, I’ve tried homemade pasta, of the classic spaghetti sort, so I decided to step it up and attempt dumplings. Unfortunately, they didn’t turn out as “pretty” as I would have liked, but fortunately, they tasted out of this world!

My first attempt at homemade dumplings!

My first attempt at homemade dumplings!

Ricotta Dumplings

Ingredients:

1 32 ounce container of ricotta, drained (set in a cheese cloth lined sifter over a large bowl, top with another cloth and weigh down with any heavy jar you have lying around for about 20 minutes or so)

1/4 cup grated Parmesan cheese

1/2 cup grated Asiago cheese

1 TBS EVOO

2 eggs

3/4 tsp lemon zest

1/4 tsp baking powder

1/2 tsp salt

1 1/2 cups flour, sifted

1 large Ziplock bag

A few simple steps to a dumpling that's light and airy yet rich and creamy all at the same time!

A few simple steps to a dumpling that’s light and airy yet rich and creamy all at the same time!

Directions:

Bring a large pot of water to a boil. Salt the water and lower heat to a simmer. Combine ricotta, cheeses, lemon zest, EVOO, and eggs in a large bowl. Fold in remaining ingredients until just blended.

Pour the dough into the Ziplock bag and gather in one corner. Cut a small portion off the corner tip. Your “rounds” should be about 1/2 inch in diameter. “Pipe” the dough straight into the simmering water using kitchen scissors to cut each dumpling at about 1 inch long. Cook dumplings until they begin to float and simmer for about 3 minutes. Drain.

Tossed in browned butter and served with seared pork chops. Deeeelish!

Tossed in browned butter and served with seared pork chops. Deeeelish!

Ok, so if I’m telling the truth, there are a few things I would do differently next time:

First, I would have made my dumplings smaller (which is why I gave you smaller measurements in this recipe).

Second, I would have browned 1/2 cup of butter in a large sauté pan and tossed the dumplings in after boiling to give them a good seared outer layer.

Last, any additions (here I chose squash and pecans) I would have cooked in a separate pan and then combined them with the dumplings. Adding them in before just made them mushy 😦

One of the great parts about learning basic techniques and recipes in the kitchen is that then, there are always ways to play around, expand, experiment, and improve a dish. This is the perfect plate to do that. So enjoy playing with your food and until next time…

Eat Well,

Stephanie a.k.a. The Foodetarian

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