| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | about 30 dumplings (about 4 to 6 servings) |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup minced white onions
- 2 medium garlic cloves, thinly sliced
- Salt and freshly ground black pepper
- 1 (28 ounce) can diced tomatoes with juices
- 1/2 teaspoon granulated sugar, optional
- 8 ounces baby arugula
- 1/2 cup whole milk
- 2 large eggs
- 4 ounces day-old crustless French or white bread, finely chopped
- 3/4 cup grated Parmesan
- 1 to 2 teaspoons kosher salt
- 1/2 cup all-purpose flour
- 1/8 teaspoon freshly ground nutmeg
- 1 cup shredded mozzarella
Instructions
- For the sauce: Heat the oil in a medium saucepan over medium heat. When it shimmers, add the onion and garlic and season with salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes. Add the tomatoes and sugar, bring to a simmer, and cook, stirring frequently, until slightly thickened, about 10 minutes. Taste, adjust seasoning, if needed, and set aside.
- For the dumplings: Bring a medium pot of heavily salted water to boil over high heat. Add the arugula and blanch, about 30 seconds. Remove arugula with a slotted spoon, drain, and squeeze out as much moisture as possible. Chop finely and set aside. Return the pot to the stove, and bring to a simmer over low heat.
- Combine the milk and the eggs in a large bowl and beat until well combined. Add the bread and mix until soaked through. Stir in the chopped arugula and mix thoroughly. Add the remaining ingredients, except the mozzarella, and stir until just evenly combined.
- Preheat the broiler.
- Shape the dough into tablespoon-sized dumplings (you should have about 30). Drop about 10 dumplings into the simmering water and cook until they float to the surface and are cooked through, about 5 minutes. Remove with a slotted spoon to a colander and repeat with remaining dumpling dough.
- Once all the dumplings are cooked, transfer to an oven-safe serving dish, spoon the tomato sauce over the top and cover with the mozzarella. Broil until the cheese is bubbly and lightly browned. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 315 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 19 g |
| Cholesterol | 91 mg |
| Sodium | 678 mg |
Reviews
How many slices of white bread equals 4 ounces?
These came out perfect I have made this since the first time I saw Aida make it I was asked by my aunt to make these
Unfortunately Food Network will not allow zero stars as a rating, so that is the only reason I am giving a one star. This recipe is the worst that I have yet to try from Food Network’s wide array of recipes. After reading the ingredients and the quantities that are called for, I should have trusted my gut instinct and known that the “dough” would not bind together properly. I followed the directions exactly and ended up with a pot full of mush floating on top of simmering water. This is the last time I will try one of Aida Mollencamp’s ideas for Italian food. The sauce however was good, after modifying the seasonings.
I had no expectations as to how these would taste. The only time I’ve made dumplings has been on top of a chicken stew. It was definitely a bit of work to bring this all together (especially if you fresh grate the cheese), but well worth it. The dumplings were melt in the mouth tender and the flavor had a good balance of cheese and tomato sauce. My only complaint is that although I followed to the letter, I only wound up with 20 dumplings. I could have eaten that many myself but had to share with the family.
Made this last night. OMGoodness this was awesome! I used one box of frozen chopped spinach, cooked, drained, squeezed dry, and chopped again. The recipe was right on…I ended up with 28 dumplings which are now long gone! I followed the recipe to a T other than substituting the spinach for arugula. Do not mess with the recipe. It’s absolutely perfect. This was flavorful and suprisingly light. Thank you Aida!
I watched Saturday’s show and thought this sounded really good.
I used spinach instead of Arugula b/c its really hard to find in our small town. My dumplings were not near as neat as her’s were but they tasted very good! I didn’t want a tomato based sauce for them so I mixed together some Ricotta (that I bought for the no recipe recipe of large shells and cheese) lemon juice, minced garlic, a tablespoon of whole milk, and a teeny bit of butter, and turkey bacon. I spooned that over the dumplings and added the Mozzarella.
I’ll keep this recipe!
I used spinach instead of Arugula b/c its really hard to find in our small town. My dumplings were not near as neat as her’s were but they tasted very good! I didn’t want a tomato based sauce for them so I mixed together some Ricotta (that I bought for the no recipe recipe of large shells and cheese) lemon juice, minced garlic, a tablespoon of whole milk, and a teeny bit of butter, and turkey bacon. I spooned that over the dumplings and added the Mozzarella.
I’ll keep this recipe!
I made this with spinach instead of arugula, and followed the rest of the recipe with terrific results! I had watched the show prior to making this and got the tip that the dumplings are done once they float, plus 30 seconds. Also, you put them into simmering water, not boiling. The dumplings were perfect and not one fell apart. Great recipe, I will definitely make again.
yum
My family loved this recipe; she even asked for seconds. It was easy to make, and I loved that the dumplings did not fall apart.
I tweaked the recipe a bit.
To the sauce I added green pepper, extra garlic, 2 chicken bouillon cubes, and an additional can of crushed tomatoes. This way I had sauce left over sauce. After watching another food network show, I learned that it is much easier, and tastier, to make my own sauce.
To the dumplings I only changed out arugula for frozen spinach. After squeezing it of excess water, I measured out 6 ounces of spinach.
If you are looking for something that does not contain meat, but has substance, this is a really good recipe.
I
As soon as I saw this show I could not wait to try this recipe. My roommates loved it and was an intant hit and added to our “Must Make Again” list. The sauce was easy and so tasty. The only thing I may do different next time is add basil. The dumplings were a breeze to make. (I used spinach instead of arugula since I had that in the fridge). In fact, it is also a great recipe b/c it is it is all items stocked in my house.