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When i first laid my eyes on John’s first picture for this entry of his, i was sold.

I knew i HAD to make these dumplings. Just the sound of it — Spinach and Ricotta Dumplings — could get me go wild! I’m a gnocchi lover. When i learned that these dumplings were somewhat similar to gnocchi, i went wilder!

Unfortunately, i couldn’t make these dumplings much earlier. But hey, it’s better late than never right? ^_^

Verdict : I. LOVE. IT!!!!

Seriously, these dumplings rock! I could eat these again and again and will never get bored of it. Because the cream reduction (flavoured mostly from the prawns) goes so well with the dumplings, i cut each and every one of the dumplings into tiny pieces and mop it around the plate to coat it with the cream before popping it into my mouth. Not too long after that, everyone started to follow suit. Hee!

Truly, this dish is unforgettable. Methinks this is one of the few rare times that my mouth would actually water (yes, i’m so drooling right now! :P) while doing a food post! HAhaha! Guess i’ll be cooking this again very soon aye?!

Spinach & Ricotta Dumplings with Prawns & Mushrooms in Cream

(adapted from

  • 2 tbsp olive oil
  • 1 bunch English spinach, washed, trimmed & chopped
  • 2 cloves garlic, finely grated
  • 500 g fresh ricotta
  • 2 eggs
  • ½ plain flour, ½ cup extra for rolling (i ended up using 1 cup plain flour, ½ cup extra for rolling, all because i added water while cooking the spinach ; see method below)
  • Salt & freshly ground black pepper
  • 75 g butter
  • 20 green prawns, peeled, deveined, tails on
  • 1 packet of shimeiji mushrooms, washed & cut
  • 1 cup cream


  1. Heat oil in a large frying pan over medium heat. Add spinach and garlic and cook until the spinach wilts and pan juices evaporate. (DO NOT ADD WATER) Remove from heat and transfer to a large mixing bowl.
  2. Add ricotta, mix until combined and set aside to cool. Beat in eggs and flour and season well.

  1. Using just over 1 tbsp ricotta mixture per dumpling, form the mixture into little quenelles. Lightly roll in flour and shake off excess. Place on a floured plate or one lined with baking paper.
  2. Cook dumplings, in batches, in a large saucepan of boiling water for two minutes or till they float. Transfer to a plate with a slotted spoon.

  1. Heat the butter in a large frying pan over medium heat. Add the dumplings and cook, turning occasionally, until golden.

  1. Transfer the dumplings to a warm plate.
  2. In the same frying pan add the prawns. Cook on both sides of the prawns for a couple of minutes but never let it cooks completely. You won’t want the prawns to overcook.  Saute the mushrooms before stirring in cream. Season. Turn off fire just when the cream starts to thicken. Spoon the cream, prawns and mushrooms to the dumplings and serve immediately.

*note to self : smaller quenelles next time, using teaspoon.


23 Responses to “Spinach & Ricotta Dumplings with Prawns & Mushrooms in Cream Reduction”

  1. I see the wine! *wink wink* OK babe, you got me sold too! Dumplings, here I come!!

  2. OH goodness, this looks rightfully rich. Don’t you just love fusion dishes? Is this Eurasian? It looks freak’n toothsome.

  3. Scrumptious dinner dish! Love the flavour.

  4. Ju : hahahaaa! u’ll love it dearie..

    elle : i love all good dishes! grin. not sure if this is Eurasian, but the original recipe is from Australia!

    ellie : thank you :)

  5. Now you really make me want to try this dish from John! :)

  6. Thanks for stopping by my blog and take time to leave your comment. It means a lot to me. This dish has 2 of my favorite ingredients, prawns and spinach! Looks very tasty! I WANT! hehe

  7. WOW I’m sold too! I’ve bookmarked this for the weekend :) Absolutely love the pictorial guide too! Thanks for sharing

  8. I know this is out of the topic, but I love your wooden table! Really! It adds a lot of character to the photos. Will try the recipe out too . I am sure my other half will love it.

  9. o gosh..the ricotta dumplings look super! I don’t need anything else, just those dumplings…mm..mouthwatering!

  10. oh my, this looks so goood! Bookmarked!

  11. There is not a single component of this recipe that I do not love. I can’t even imagine how this could taste anything less than wonderful!

  12. Who can resist any kind of dumpling! No wonder you had to make these beauties. Yum!
    As for the hair dryer, that is way too cute. OK, so maybe it was diamonds. But when you think about it, it’s even better — it’s a gift that’s singular to you that someone really put some effort into. Now, that’s priceless.

  13. Looks really irresistible . Seems quite a bit of work in the kitchen but the result is outstanding. I know I can’t do this – first, no patience. Second, I don’t keep flour in my pantry. :O

  14. I was wondering, this would be nice in a ravioli as well !

  15. That sounds delicious! I’d love some for dinner tonight please! ;-)

  16. Good to see you liked them! The addition of cream is an absolute winner! Well done!

  17. Oh yes, i would love to mop a piece of bread to clean the surface of the plate first before dumping it into the sink!

  18. Delicious! Looks restaurant worthy! I must add this to my mile long bookmarked list…

  19. anh : yes u must!

    quay po cooks : my pleasure! u have a lovely blog ;)

    min : u are most welcome!

    jacob : i know! i love it too..(explains why i use it so often!) Ahh.. ravioli! brilliant idea.. but i’d omit the flour if i’m gonna ravioli-it ;)

    angie : YES. i think u’ll love it too!

  20. pigpigscorner : it is! u’ve gotta give it a try ;)

    sharlene : awww.. thank you!

    carolyn : hahahaaa.. i’m loving the hair dryer. 5 mins is all i need now!

    tigerfish : hahahahaa! that’s why i’ve been putting off until now. must really invest some time in the kichen to cook this but it’s totally worth it.

    maria : john’s blog rawks!

    john : *smile* your blog rocks!

    crustabakes : needs no bread. the dumpling would do!

    shirley : haha! bet my list is longer.

  21. Wow! Those dumplings sound amazing!!!

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