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.
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Servings: 4
Calories: 243kcal
Equipment
- 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!
Nutrition
Calories: 243kcal | Carbohydrates: 28g | Protein: 15g | Fat: 8g | Sodium: 118mg | Fiber: 3g | Sugar: 6g | Vitamin C: 8mg
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