Parmesan Arugula Dumplings

Name: Parmesan Arugula Dumplings
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams baby arugula; 794 grams diced tomatoes with juices; 2 larges eggs; 118 milliliters all-purpose flour; 2 mediums garlic cloves, thinly sliced; 1 teaspoons granulated sugar, optional; 1 teaspoon kosher salt; 0 teaspoons freshly ground nutmeg; 1 Tbsp extra-virgin olive oil; 177 milliliters grated Parmesan; 6 servings Salt and freshly ground black pepper; 237 milliliters shredded mozzarella; 118 milliliters minced white onions; 118 milliliters whole milk; 113 grams day-old crustless French or white bread, finely chopped

Parmesan Arugula Dumplings might be just the main course you are searching for. This recipe makes 6 servings with 257 calories, 16g of protein, and 13g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, mozzarella, day-old, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

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.

Ingredients you will need

Ground Black Pepper

Garlic

Onion

Salt

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Seasoning

Tomato

Sugar

For the dumplings: Bring a medium pot of heavily salted water to boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add the arugula and blanch, about 30 seconds.

Ingredients you will need

Arugula

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.

Ingredients you will need

Arugula

Equipment you will use

Slotted Spoon

Stove

Pot

Combine the milk and the eggs in a large bowl and beat until well combined.

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Egg

Milk

Equipment you will use

Bowl

Add the bread and mix until soaked through. Stir in the chopped arugula and mix thoroughly.

Ingredients you will need

Arugula

Bread

Add the remaining ingredients, except the mozzarella, and stir until just evenly combined.

Ingredients you will need

Mozzarella

Preheat the broiler.

Equipment you will use

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.

Ingredients you will need

Dough

Water

Remove with a slotted spoon to a colander and repeat with remaining dumpling dough.

Ingredients you will need

Dough

Equipment you will use

Slotted Spoon

Colander

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.

Ingredients you will need

Tomato Sauce