Dumplings with Cottage Cheese and Spinach
Main Dishes • Russian
Description
It's important not to overdo it with olive oil and sauce: soggy spinach is less appetizing in appearance.
Ingredients
- Dough for dumplings 30 oz
- Spinach 10 oz
- Cottage cheese 5 oz
- Parmesan Cheese 0 oz
- Truffle Oil 0 fl oz
- Chicken Broth 5 fl oz
- Olive Oil 3 spoons
- Thyme 1 stalk
- Rosemary 1 stalk
- Chicken Egg 3 pieces
- Dill 3 stalks
- Bay leaf 4 pieces
- Garlic 4 cloves
- Green peppercorns 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat 2 tablespoons of olive oil in a skillet, add 1 clove of garlic and a sprig each of thyme and rosemary. Once the oil starts to bubble, reduce the heat to prevent burning. Add another clove of garlic, thinly sliced, and 250 grams of spinach. Stir-fry everything for about a minute. After that, remove the skillet from the heat, take out the whole clove of garlic, thyme, and rosemary, and gently squeeze the spinach in a colander.
Step 2
Chop the spinach with a knife and mix it with the ricotta and 15 grams of grated Parmesan cheese. Add the previously boiled eggs: 1 whole, finely chopped, and 2 yolks — coarsely chopped. Season with salt and pepper, drizzle in a little olive oil (about 3 grams), and mix everything well.
Step 3
From the rolled dough, which should be 1 mm thick, use a culinary ring with a diameter of 4.5 cm to cut out circles. Place 5 grams of filling on each circle, fold them in half, and pinch the edges to form a braid.
Step 4
In a large pot, pour in 5 liters of water, add salt, a bay leaf, 2 crushed garlic cloves, whole black peppercorns, and sprigs of dill. Once the water reaches a boil, carefully drop the dumplings into the pot and cook for 5–6 minutes until done.
Step 5
While the dumplings are cooking, prepare the sauce: combine chicken broth with truffle oil and 20 grams of grated Parmesan cheese. Before serving, place the remaining fresh spinach on a plate, top with the dumplings, and drizzle everything with the sauce and a little olive oil.
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