This 5-ingredient dumpling recipe is so easy to prepare and looks beautiful. These beet ricotta dumplings are completely vegan but aren’t lacking in flavor.
A vegan take on my carrot dumplings, these beet ricotta dumplings are made with plant-based ricotta, flour, and pureed beets. Served on plant-based Greek yogurt with lots of dill, this is a rich and flavorful meal that’s easy to prepare. Best of all, this dumpling recipe is only 5 ingredients!
How to make beet ricotta dumplings:
First, prepare the dumpling filling. For this, you’ll need cooked beets which you’ll blend in a food processor with a bit of water to create a smooth puree.
Next, combine the beets, plant-based ricotta, and flour in a large bowl and mix with a hand mixer until smooth.
Bring a pot of salted water to a boil and then reduce the heat to a low boil. Next, use a tablespoon and scoop the mixture. Run the spoon alongside the inside of the bowl to create a quenelle shape.
Place your spoon directly into the boiling water and shake lightly to release the dumpling into the water.
Continue on until you have five dumplings in the water. As they begin to float, remove them from the pot and transfer them to a plate.
Once all the dumplings have been cooked, mix together plant-based Greek yogurt and dill in a bowl and add a splash or two of water to thin it out slightly.
To serve it up, simply divide the yogurt between bowls and place the dumplings on top. Garnish with extra virgin olive oil and pepper flakes, if you like.
Looking for more vegetarian recipes? Check my archives!
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5-Ingredient Beet Ricotta Dumplings
Equipment
- Food processor
- Hand mixer
Ingredients
- 8.8 ounces cooked beets
- 8 ounces plant-based ricotta cheese
- ¾ cup flour
- 1 cup plant-based Greek yogurt
- ½ cup fresh dill minced
- Salt and pepper to taste
Optional, for serving:
- Silk chili flakes
- Extra virgin olive oil
Instructions
Prepare the dumpling filling:
- Blend the cooked beets in a food processor with ¼ cup water until a smooth puree forms.
- Combine the beet puree, plant-based ricotta, and flour in a large bowl and mix with a hand mixer or wooden spoon until smooth. Season with salt and pepper.
Boil the dumplings:
- Bring a pot of salted water to a boil and then reduce the heat to a low boil. Next, use a tablespoon and scoop the mixture. Run the spoon alongside the inside of the bowl to create a quenelle shape.
- Place your spoon directly into the boiling water and shake lightly to release the dumpling into the water.
- Continue on until you have five dumplings in the water. As they begin to float, remove them from the pot and transfer them to a plate.
Prepare the Greek yogurt:
- Once all the dumplings have been cooked, mix together plant-based Greek yogurt and dill in a bowl and add a splash or two of water to thin it out slightly. Taste and season with salt.
To serve:
- Divide the Greek yogurt between bowls and place the dumplings on top. Garnish with extra virgin olive oil and chili flakes, if you like. Enjoy!
