Best Steamed Ricotta Dumplings Recipes

Steamed Ricotta Dumplings image

Provided by Martha Stewart

Number Of Ingredients 10

2 cups ricotta cheese
3 thin slices prosciutto, finely chopped
7 tablespoons freshly grated Parmesan cheese
1 tablespoon finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
36 dumpling skins
Cornstarch, for dusting
Olive oil, for brushing
Tomato Sauce
2 tablespoons very small basil leaves

Steps:

Line a strainer with double layer of cheesecloth. Put ricotta in strainer; place strainer over a bowl. Cover; refrigerate overnight. Discard liquid. Transfer ricotta to a medium bowl; add prosciutto, Parmesan, and parsley. Season with salt and pepper; set aside.
Lightly dust a parchment-lined baking pan with cornstarch, and set aside. Place a dumpling skin on a clean surface. Using your fingertip, wet edge of both sides of skin. Place 2 teaspoons of ricotta mixture in center. Draw up edges; make a small pleat. Squeeze pleat firmly together; continue making pleats until dumpling is sealed. Place completed dumpling on prepared pan. Loosely cover with plastic wrap. Repeat process, using remaining skins and filling.
Fill a wok or a high-sided saucepan with water; bring to a boil. Reduce heat to medium, bringing water to a simmer. Using a pastry brush, generously brush top and bottom compartments of large bamboo steamer basket with oil. Brush any excess cornstarch from dumplings; arrange loosely in compartments. Assemble steamer, cover, and place over simmering water. Steam until wrappers are soft and filling is heated through, about 8 minutes, switching top and bottom compartments halfway through steaming.
Pour 1 teaspoon tomato sauce into a Chinese soupspoon, and place a dumpling on top; if using another vessel, serve sauce on side. Garnish with basil leaf, and serve.

Fresh Tomato Sauce for Steamed Ricotta Dumplings image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 4

1 1/2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled
10 ripe plum tomatoes (about 1 1/2 pounds), cored and cut into eighths
Salt and freshly ground pepper, to taste

Steps:

Heat oil in a medium skillet over medium heat. Add garlic; cook until golden, about 15 minutes. Add tomatoes; season with salt and pepper. Simmer until thickened, about 35 minutes. Remove from heat. Remove garlic, and pass sauce through food mill. Sauce may be made up to 1 week in advance, and refrigerated. To serve, warm over low heat.