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Breads, Rolls, and Muffins - Spinach-Cheese Dumplings with Mushroom Sauce

  • 10 ounces chopped spinach
  • 1/2 cup grated Swiss cheese
  • 1/4 cup Ricotta cheese
  • 1/4 teaspoon each salt and pepper
  • 36 wonton wrappers
  • Sauce:
  • 1 tablespoon butter
  • 3 green onions, chopped
  • 1 pound mushrooms, sliced
  • 2 tablespoons white wine vinegar
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon each salt and pepper
  • 1 1/2 cups half-and-half

Cook spinach on medium heat for five to six minutes. Drain and blot with paper towels until all water is absorbed. Add cheeses, salt, and pepper; mix well.
Lay wontons out flat. Fill each with mixture and fold and seal. Place on a cookie sheet and cover with a wet towel. May be refrigerated up to 12 hours.

Sauté onions in butter until translucent, about five minutes. Add mushrooms and cook about five minutes on medium heat. Add vinegar, half of parsley, and salt and pepper. Cook three minutes or until they are well blended.
Cook dumplings in boiling water with about 1 tablespoon salt, uncovered, for three to four minutes until they come to top. Remove with slotted spoon.
Add half-and-half to mushroom-onion mixture in skillet. Heat well on low, and pour over dumplings. Sprinkle with reserved parsley and serve immediately.
Submitted By: Joyce Jackson
Carroll Farmers Co-op
Number of Servings: 0
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