Spinach Dumplings

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g frozen spinach, thawed
• 200 g ricotta cheese
• 1 garlic clove, crushed
• 1 egg
• 1 tablespoon plain flour
• 1/4 cup parmesan cheese, finely grated
• 1 1/2 cups breadcrumbs, stale
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh chives, finely chopped
• 2 tablespoons parmesan cheese, finely grated (extra)
• 1/2 cup dry wine
• 600 g tomatoes, chopped finely (4 medium)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 teaspoon sugar

Recipe

• 1 squeeze excess liquid from spinach.
• 2 combine spinach in large bowl with ricotta, garlic, egg , flour, parmesan, breadcrumbs, nutmeg and chives.
• 3 roll level tablespoons of mixture into balls.
• 4 place balls, in single layer, about 2cm apart in bakingpaper-lined bamboo steamer fitted over large saucepan of boiling water.
• 5 steam, covered, about 10 minutes or until dumplings are hot.
• 6 meanwhile, make fresh tomato and herb sauce.
• 7 serve dumplings with sauce and extra parmesan.
• 8 fresh tomato and herb sauce: bring wine to a boil in medium saucepan. reduce heat; simmer, uncovered, until reduced by half. add tomato; return to a boil. boil, uncovered, about 10 minutes or until thickened slightly. stir in parsley and sugar.