1 1/2 cups finely chopped cabbage
1 1/2 cups finely chopped spinach
2 tablespoons ghee or unsalted butter
3/4 cup minced onion
1 medium clove garlic, minced
1 tablespoon minced ginger
1 small medium-hot red pepper
1 teaspoon chile flakes
1/2 teaspoon ground cumin
1 1/2 cups ricotta
1/3 cup chopped scallions
1/3 cup chopped cilantro
3/4 teaspoon fine grain sea salt, or to taste
1 1/2 teaspoons organic corn starch dissolved in 1 tablespoon waterround dumpling wrappers (either pre-made, or homemade)
Bring a pot of water to a boil. Salt the water a bit, add the cabbage, cook for about 30 seconds, add the spinach and cook for another 10 seconds or so - just long enough for everything to wilt. Drain, rinse with cold water, and press out any extra moisture with a clean towel - really go for it.
Heat the ghee (or butter) in a large skillet over medium heat. Stir in the onion and cook until soft and translucent - a couple of minutes. Stir in the garlic, ginger, red pepper, and red chile flakes. Cook for another minute or so, then stir in the cumin. Add the cabbage mixture and cook until heated through. Stir in the cheese, scallions, and cilantro. Stir well, then sprinkle in the salt. Give your cornstarch mixture a quick stir, drizzle it across the pan, and stir well, until everything comes together. Set aside to cool before proceeding to use in dumplings.
If you're ready to make dumplings, either follow the instructions on the wrapper package, or fold them and seal them into your desired shape. You can use a basic shape like half moon fold, or attempt a more elaborate fold (like the momo) before steaming in a lined steamer for 7-10 minutes.
Makes 2-3 cups of dumpling filling.
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