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5-Ingredient Beet Ricotta Dumplings

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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.

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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!

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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!

If you made this 5-ingredient dumpling recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

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5-Ingredient Beet Ricotta Dumplings

This 5-ingredient dumpling recipe is so easy to prepare and these beet ricotta dumplings look beautiful plated with dill yogurt.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 243kcal

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:

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!

Nutrition

Calories: 243kcal | Carbohydrates: 28g | Protein: 15g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 118mg | Potassium: 401mg | Fiber: 3g | Sugar: 6g | Vitamin A: 728IU | Vitamin C: 8mg | Calcium: 198mg | Iron: 2mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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