Best Steamed Spinach Dumplings Palak Vada Recipes

Steamed Spinach image

Provided by Martha Stewart

Number Of Ingredients 1

2 1/2 pounds fresh spinach, washed, water still clinging to the leaves

Steps:

To steam, leave water clinging to the leaves. Place in a large pot over high heat and cover. Don't walk away -- the greens get tender and toothsome when just collapsed from the steam really fast, 3 to 4 minutes. Oversteaming separates the moisture from the leaves and results in mushy, gloppy spinach.

Steamed Spinach Dumplings ( Palak Vada ) image

Provided by Rhiannon and Matt

Categories Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoons gram flour (besan)
2 tablespoons semolina (rava)
2 teaspoons ginger, chopped
2 teaspoons garlic, crushed
4 green chilies, chopped fine
1 teaspoon cumin seed
1/2 teaspoon turmeric powder
1/2 teaspoon bicarbonate of soda
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice
1 tablespoon fresh cream
2 tablespoons oil
water, as required
salt and pepper

Steps:

Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
Divide the dough into portions and make a long, thin roll with each portion.
Steam for about 20 minutes.
Cool and cut into slices.
Serve hot with a green chutney (Hari Chutney).

Nutrition Facts : Calories 235.7, Fat 16.9, SaturatedFat 6.9, Cholesterol 34.2, Sodium 197.5, Carbohydrate 18.8, Fiber 3, Sugar 3, Protein 4.9

Spinach and Ricotta Dumplings image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Steps:

Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.