Spinach Dumplings with Tomato and Herb Sauce

30 minutes + 20 minutes Serves 4


  • 1 tsp sugar 13
  • 500g frozen spinach, defrosted
  • 200g ricotta cheese
  • 1 garlic clove, crushed
  • 1 egg white
  • 1 Tbsp flour
  • ¼ cup grated parmesan
  • 1 ½ cup stale breadcrumbs
  • ¼ tsp nutmeg, ground
  • 1 tsp mixed herbs
  • Salt and pepper to taste
  • Tomato Sauce
  • ½ cup dry white wine
  • 400g can diced tomatoes
  • 2 Tbsp chopped parsley, plus extra to garnish
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How to Chop Herbs


1. Line a large bamboo steamer with baking paper.

2. Squeeze any excess liquid from spinach. Pop in a bowl with ricotta, garlic, egg white, flour, parmesan, breadcrumbs, nutmeg and herbs. Mix well and season with salt and pepper.

3. Wet your hands and roll the mixture into 8 balls. Place in a single layer about an inch apart in the bamboo steamer, over a saucepan of boiling water.

4. Cover and steam for 10 minutes until the dumplings are firm and heated through.

5. To make the sauce: pour wine into a pan, bring to a boil and reduce by half. Add tomatoes and return to a boil, cook until thick and syrupy. Sprinkle in sugar and stir to dissolve. Remove sauce from heat and add parsley. Season if necessary. Pour sauce over dumplings and garnish with parsley.

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By Jax Hamilton

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