Adapted from Eating the Beats
Makes about 100 tiny dumplings (serves 4)
- 1 cup ricotta cheese
- 1 cup all-purpose flour, divided
- 1 egg, lightly beaten
- 1 teaspoon lemon zest, plus more for garnish
- 1 teaspoon fresh basil, finely chopped, plus more for garnish
- 1/2 teaspoon fresh mint, finely chopped
- Melted butter, to serve
- Parmesan cheese, to serve (optional)
- In a large bowl, mix ricotta and egg. Add 1/2 cup flour and mix it with a spoon to form a ball.
- With your hands, mix in lemon zest, basil, mint, and more flour–a couple of tablespoons at a time. If your ricotta is not very moist, you won’t need to use a whole cup. The dough should be sticky but not wet.
- On a lightly-floured surface, break the dough into 2 or 3 pieces and roll it out into strands that are about 1/2" wide. Slice each strand into pieces that are about 1/2" - 1" long.
- Transfer the dumplings to a large pot of boiling, salted water and boil until all dumplings float to the surface. If you're only doing one serving at a time, it should take about five minutes, but cooking time will be longer if you make them all at once.
- Serve with melted butter, garnish with lemon zest, basil, and parmesan cheese. To freeze the rest: lay them out on a baking sheet, plate, etc., and freeze — then transfer them to a container.
These tiny, fluffy lemon ricotta dumplings are inspired by Glass Candy’s song "Warm in the Winter"– the chorus of which is "We’re warm in the winter/ Sunny on the inside."
About Laura Leebove
Laura Leebove is the Brooklyn-based writer and self-taught home cook behind Eating the Beats. Her full-time gig is in the editorial department at eMusic, and she spends most of her free time in the kitchen of her Bushwick apartment. Follow her on Twitter at@leebovel.