Gluten-Free Spinach Dumplings
Delight in the wholesome goodness of Gluten-Free Spinach Dumplings, a comforting twist on classic dumplings that's perfect for gluten-sensitive eaters and food enthusiasts alike. Crafted with a tender gluten-free dough enriched with xanthan gum for structure, these dumplings are stuffed with a luscious filling of sautéed fresh spinach, creamy ricotta cheese, and flavorful Parmesan—or opt for dairy-free alternatives for a completely vegan version. Each dumpling is lovingly sealed, boiled to perfection, and optionally pan-fried for a crispy finish, creating a flawless balance of textures and flavors. Ready in under an hour, these spinach dumplings serve as a standout appetizer, a satisfying main dish, or an elegant party offering, especially when paired with your favorite dipping sauce or a drizzle of olive oil. Gluten-free comfort food has never been this delicious or versatile!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (omit if the flour blend already contains it)
- 0.75 cup Water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 2 cups Fresh spinach (chopped)
- 1 cup Ricotta cheese (or dairy-free alternative for vegan option)
- 0.5 cup Parmesan cheese (or nutritional yeast for vegan option)
- 2 cloves Garlic (minced)
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Ground black pepper
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum (if needed), and salt.
Gradually add the water and olive oil to the dry ingredients. Mix until a smooth dough forms. If the dough is too sticky, add a bit more flour, one tablespoon at a time. Cover and set aside to rest for 15 minutes.
While the dough is resting, prepare the filling. Heat a skillet over medium heat and sauté the chopped spinach with a small drizzle of olive oil until wilted. Allow it to cool slightly.
In a separate bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, minced garlic, onion powder, and black pepper. Mix until well combined and creamy. Adjust seasonings if needed.
Divide the dough into 16 equal portions. Roll each portion into a small ball and then flatten it into a thin disc using a rolling pin. Keep the discs covered with a clean towel to prevent drying out.
Place a small spoonful of the spinach filling in the center of each disc. Fold the dough over the filling to create a half-moon shape, then press and seal the edges tightly. For added security, crimp the edges with a fork.
Bring a large pot of salted water to a boil. Reduce to a gentle simmer and cook the dumplings in batches for 3-5 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
Optional: Heat a non-stick skillet with a bit of olive oil and pan-fry the boiled dumplings for 1-2 minutes on each side to achieve a golden, crispy exterior.
Serve the gluten-free spinach dumplings hot with your favorite dipping sauce or as-is.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 2.0 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1970 mg | 152% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
