Ricotta Dumplings

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Feb. 01, 2018

Dumplings don't have to be heavy. Try these little balls of cheese that have a surprising route to an exterior shell

Ingredients

Fresh ricotta cheese 1 Kilogram
Grated parmesan 1 Cup (16 tbs)
Salt 2 Teaspoon (or to taste)
Grated nutmeg 1/8 Teaspoon
Garnishes 2 Tablespoon (fresh dill, lightly blanched leaks, finely minced ginger and finely chopped celery)
Chicken broth 2 Cup (32 tbs)

Directions

GETTING READY:

1.Vigorously mixed together until smooth.

2.It is then submerged in durum flour for 36 hour by way of a pastry bag.

3.You can create multiple layers leaving about 2 inches between each. Dumplings are roughly the size of a golf ball.

4.Can be stored in the fridge or freezer.

MAKING:

5.Cook in lightly salted, boiling water until dumpling begins to float.

SERVING:

6.Serve in hot chicken broth and garnish it with fresh dill, celery, leaks and minced ginger.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 1