Chicago-Style Spinach Dumplings

Ingredients

In this adaptation, the traditional Italian Malfatti is transformed into a Chicago-style dish by incorporating elements of American cuisine. The original Malfatti typically consists of spinach and ricotta dumplings served with a simple tomato sauce. However, the Chicago-style version adds a layer of melted mozzarella cheese on top, giving it a rich and indulgent twist. This adaptation also incorporates breadcrumbs into the dumpling mixture, adding a subtle crunch to the dish. We alse have the original recipe for Malfatti, so you can check it out.

• 500g (1.1 lb) fresh spinach, washed and chopped 500g (1.1 lb) fresh spinach, washed and chopped
• 250g (1 cup) ricotta cheese 250g (1 cup) ricotta cheese
• 100g (1 cup) breadcrumbs 100g (1 cup) breadcrumbs
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) tomato sauce 500ml (2 cups) tomato sauce
• 200g (7 oz) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot of boiling water, blanch the spinach for 1-2 minutes until wilted. Drain and squeeze out any excess water.
2. 2.
   In a mixing bowl, combine the blanched spinach, ricotta cheese, breadcrumbs, eggs, garlic powder, onion powder, nutmeg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. 3.
   Shape the mixture into small dumplings, about the size of a golf ball.
4. 4.
   Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water and cook for 5-6 minutes, or until they float to the surface.
5. 5.
   While the dumplings are cooking, heat the tomato sauce in a separate saucepan over medium heat.
6. 6.
   Once the dumplings are cooked, remove them from the water using a slotted spoon and transfer them to a baking dish.
7. 7.
   Pour the heated tomato sauce over the dumplings, ensuring they are well coated. Sprinkle the shredded mozzarella cheese on top.
8. 8.
   Preheat the oven to 180°C (350°F) and bake the dumplings for 15-20 minutes, or until the cheese is melted and bubbly.
9. 9.
   Serve the Chicago-style spinach dumplings hot, garnished with fresh basil leaves if desired.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash and chop the spinach before blanching it. Squeeze out any excess water to prevent the dumpling mixture from becoming too wet.
• Ricotta cheese — Use a good quality ricotta cheese for a creamy texture. If the ricotta is too watery, drain it in a fine-mesh sieve before using.
• Breadcrumbs — Opt for fresh breadcrumbs or make your own by processing stale bread in a food processor. This will give the dumplings a better texture.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the dumpling mixture.
• If you prefer a crispier texture, broil the dumplings for a few minutes after baking to achieve a golden crust.
• Serve the dumplings with a side of garlic bread or a fresh green salad for a complete meal.
• Feel free to customize the tomato sauce by adding herbs like basil, oregano, or thyme for extra flavor.
• Leftover dumplings can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the Chicago-style spinach dumplings as a main course, accompanied by a side of garlic bread or a fresh green salad. Garnish with fresh basil leaves for an added touch of freshness.

Presentation advice

Arrange the dumplings on a serving platter, ensuring they are evenly coated with the tomato sauce and melted mozzarella cheese. Sprinkle some additional grated Parmesan cheese and fresh basil leaves on top for an attractive presentation.