Ricotta dumplings recipe

In preparation for our crazy season to begin, I’ve been making big batches of foods I can freeze. I found the base recipe for these online, and have tweaked it for us. These dumplings taste wonderful and are nice to have as an option for a quick meal. πŸ™‚

Fill a large stock pot half full of water & bring it to a boil.

While that is getting to temp, mix up the following:

1 pound ricotta cheese (or a mixture of ricotta & cottage cheese)

8 eggs

Then add & mix well:

6 cups of flour (726g) – I use King Arthur Unbleached Flour

3t sea salt

1t coarse black pepper

Place dough on a floured surface. Dough should be a little sticky. I usually divide my dough into 4 chunks or so. With my hands, I pat the dough to about 1/2″ thickness. (Make sure there’s enough flour under the dough so that when you cut your dumplings, they will be easy to pick up.) Cut dough into 1″ squares.

Water should be boiling by now. Drop dumplings in water and boil 4 minutes. Usually takes me about 4 batches to get all the dumplings cooked. Stir just to make sure there aren’t any stuck to the bottom of the pan. (Oh – and you may need to lower the heat on your burner. That should help prevent water from boiling over. Yeah, I always learn the hard way, lol!) Remove dumplings with a slotted spoon or hand-held strainer & place in a colander to drain. This way you can keep re-using the same pot of water to make all the dumplings. πŸ™‚

These are great plain or under a variety of sauces! πŸ™‚



6 thoughts on “Ricotta dumplings recipe

    1. Dawn Roberts Post author

      Glad they turned out for you! Normally, we just take them out & let them thaw on the countertop, and then just add them to a warmed sauce or sautΓ© them in butter. (They actually taste good cold out of the fridge, too, lol!) πŸ™‚



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