spinach & ricotta dumplings in vegan umami broth
Spinach and ricotta dumplings in a delicious (and vegan) umami broth.
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Ingredients
Spinach & ricotta dumpling filling:
- 200 gm ricotta
- 200 gm baby spinach leaves
- 3 – 4 Tbsp pesto
- a pinch of dried chilli flakes
- salt & pepper to season
- Wonton dumpling wrappers if frozen allow to thaw in the fridge
- Freshly grated Parmesan or Pecorino to serve
Instructions
- Steam the spinach for about 3 minutes then cool and squeeze out all the liquid and finely chop. Add this to a bowl with the other ingredients and mix well and adjust the seasoning to taste.
- Place a walnut size spoonful on the wonton pastry, wet the rim and fold over ensuring that you squeeze out any air. You will find the perfect amount of filling that allows enough space to seal the pastry pieces.
- Bring a small pot of broth to a gentle simmer (you don’t want a rolling boil here) and poach them in batches for around 8 minutes until cooked through.
- Remove with a slotted spoon and serve with a few large spoonfuls of the broth. Sprinkle-grated Parmesan on top to serve too.