Spinach Potato Dumplings Medely Recipes

Steps:

• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Stir in the tomatoes and mash into a chunky sauce using a wooden spoon. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and transfer to a blender; puree.
• Dust a rimmed baking sheet with flour; set aside. Mix the spinach, ricotta, parmesan, egg yolks, nutmeg and 1 teaspoon each salt and pepper in a large bowl. Add the flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Reduce the heat to maintain a steady simmer. Add the chilled dumplings and cook until they float to the top and are tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a paper towel¿lined plate to drain. Serve on top of the tomato sauce and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with more parmesan.

Steps:

• Spinach dumpling skin dough:
• Wash the spinach well. Drain and pat dry. Add the spinach, salt, and 1 cup (240 ml) water to a blender or food processor and blend until it forms a smooth puree. Strain the mixture through a cheesecloth, reserving the liquid in a measuring cup, which should yield at least 1½ cups (360 ml). Put aside the drained spinach for the filling.
• In a large bowl, add the flour and gradually stream in 1 cup (240 ml) of the reserved spinach liquid, using one hand to mix.
• Then gradually add the remaining spinach liquid a little at a time, using both hands to knead for about 5 minutes, until it all comes together and forms a smooth dough. You may not use all the liquid. Cover the dough with plastic wrap and let rest at room temperature for 10 minutes.
• After resting, remove the plastic wrap and knead the dough in the bowl a few more times. Cover again with plastic wrap and let rest for another 10 minutes. You may repeat this process one more time for a chewier dough, but the chewier the dough is, the stickier and trickier it will be to work with.
• Cover with a damp cloth or plastic wrap while you prep your fillings.
• Do Ahead: The dumpling skins are best used day of, but if you can't make the dumplings right away, it's best to store the dough in unrolled pieces, generously dusted on all sides with flour to prevent sticking. Cover with plastic or place in a covered container and store for up to 2 days in the refrigerator.
• Spinach dumpling filling:
• Prep a bowl of ice water. Bring a medium pot of water to a boil over medium heat and add the carrot. Cook for about 5 minutes, then immediately remove the carrot to the bowl of ice water to shock them and stop the cooking process. Meanwhile, marinate the green onion in the sesame oil for 5 minutes.
• Add the bok choy to the boiling water and cook for about 1 minute, then remove and add to the ice water. Once cooled, squeeze the bok choy between your hands or in a dishcloth to drain it of all water.
• Finely chop the carrot and bok choy, then add them to a bowl and combine with the reserved spinach.
• Add the vermicelli noodles, fried tofu, ginger, green onion in sesame oil, salt, and white pepper powder to the bowl of vegetables and mix to combine by stirring in one direction to promote better cohesion of the filling.
• Set a small pan over low heat and add the vegetable oil. Add the Sichuan peppercorns and fry until fragrant, about 8 minutes. Carefully strain and discard the peppercorns and pour the infused oil into the bowl of dumpling filling. Stir to combine.
• Allow the filling to cool slightly, then crack in the egg and mix in one direction to combine.
• Do Ahead: Store in an airtight container in the fridge until ready to use, up to 3 days, or freeze for up to 3 months.
• Roll out your dumpling skins:
• Using your hands, roll the dough into a long and even snake-like cylindrical shape until it is about 1 inch (2.5 cm) in diameter.
• On a large wooden board or a clean work counter, use a knife to cut even, 1-inch (2.5-cm) segments of the dough. (Note: You can also rip pieces off by hand, but it requires a certain experience, accuracy, and speed. Cutting with a knife is definitely easier.)
• Sprinkle a little flour on the board or work surface to prevent sticking (but don't go overboard). Place each segment on the board with the cut part facing up (like a little stubby piece of firewood), and use the heel of your palm to flatten it slightly on the board.
• Hold a small cylindrical roller with your dominant hand. With your other hand, hold the piece of dough by the edge. From the opposite edge, gently roll the piece of dough with your roller toward the center and then back, then turn the dough slightly and roll again toward the center and back. Repeat this several times until the dough becomes an almost-perfect circle, 2½ to 3 inches (6 to 7.5 cm) in diameter. The idea is to roll the dough out evenly from the sides so it is smooth and round, with the center slightly thicker than the edges (around 1⁄8 inch/3 mm thick overall).
• Repeat this process for all pieces of dough and use immediately in folding dumplings.
• Wrap the dumplings:
• Prep a tray or a plate by sprinkling flour on the bottom to prevent sticking.
• Put a dumpling skin on the palm of your hand.
• Use a spoon (or chopsticks) to scoop 1 to 2 tablespoons of your filling mixture into the middle of the skin. Fold the skin in half so the two sides meet and can be pressed into each other to bind. Squeeze the rest of the sides together as well. Make sure the sides are pressed fully into each other to avoid the dumplings breaking, and avoid any filling touching the edges, as the oil in the filling could prevent the sides from sticking properly. (Note: If you're using store-bought skins, wet the rim of the wrapper with a little bit of water to help the edges seal. The goal is to maximize the amount of filling in your dumpling, but not put so much that the dumpling breaks or cannot be pressed together.)
• Place the finished dumplings in your prepared tray or plate, being careful to space them apart so they don't stick.
• Do Ahead: These are best cooked and eaten fresh, but you can also place the entire tray of folded dumplings in the freezer, covered carefully with plastic wrap. Once the dumplings are frozen solid, transfer them to an airtight zip-top bag and freeze for up to 3 months.
• Boil dumplings:
• Bring a large pot of water to a simmer, with the water on the verge of boiling. Right before the water boils, gently add the dumplings-this timing is crucial to prevent cracking. Keep the dumplings moving so they don't stick. When the water comes up to a boil again, add ½ cup (120 ml) cold water and stir. Repeat two more times. Once it comes up to a boil the fourth time, the dumplings should be floating and ready to eat, but if you're nervous, go ahead and cut one open to check. The entire process should take 10 minutes. Fish out the dumplings with a slotted spoon and serve with dumpling sauce, chili oil, sesame oil, and roasted sesame seeds.

Steps:

• Defrost and drain spinach.
• Peel and boil potatoes, drain and mash.
• Add spinach, lightly beaten egg whites and sifted flour to potato.
• Mix well and allow mixture to become cold.
• With floured hands take tablespoons of mixture and roll into balls.
• Drop a quarter of the balls into large pan of simmering water.
• When they rise to the top of the water simmer for 3 minutes.
• Remove from the water with a slotted spoon.
• Place on kitchen paper.
• Repeat with remaining spinach balls in batches.
• Serve with a vegetarian spaghetti sauce.

Steps:

• 1. Please Remember: FOR EACH ONE CUP OF MASHED POTATOES USE ONE CUP OF FLOUR PLUS 1 LARGE EGG. The bagged variety of Bacon bits from Sam's Club comes in handy to add extra flavor to a dish like this.
• 2. Add the flour, drained & squeezed dry spinach to a large bowl, along with the spices, mashed potatoes and eggs, mix together to form a soft dough. Add additional flour as needed to bowl to roll into dumplings and place on a large platter. I PREFER TO MAKE ALL OF THE DUMPLINGS AT ONCE BEFORE DROPPING THEM INTO THE HOT WATER for more even cooking time.
• 3. Fill a large pot with water and bring to boil. Drop dumplings into boiling water enough to cover bottom of pot. Do not over crowd bottom of pot.
• 4. Allow to cook long enough to float to top. Then remove with slotted spoon on to a large platter. Repeat till all dumplings are cooked.
• 5. Add butter and oil to a large skillet, I used a 16 inch skillet, heat over medium high heat, then add the chopped vegetables, and allow to cook for about 6-8 minutes, then add the dumplings into the skillet and allow to brown slightly if desired, stirring often to prevent sticking.
• 6. During last 5 minutes or so of cooking add the real bacon bits if desired, and stir to mix, then serve on a large platter, with additional chopped chive and bacon bits if desired. Serve while still hot.