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


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)



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.


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


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