Spinach Dumplings

• 500 g frozen spinach, thawed
• 200 g ricotta cheese
• 1 garlic clove, crushed
• 1 egg white
• 1 tablespoon plain flour
• 14 cup parmesan cheese, finely grated
• 1 12 cups breadcrumbs, stale
• 14 teaspoon ground nutmeg
• 1 tablespoon fresh chives, finely chopped
• 2 tablespoons parmesan cheese, finely grated (extra)
• 12 cup dry white wine
• 600 g tomatoes, chopped finely (4 medium)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 teaspoon white sugar

1. Squeeze excess liquid from spinach.
2. Combine spinach in large bowl with ricotta, garlic, egg white, flour, parmesan, breadcrumbs, nutmeg and chives.
3. Roll level tablespoons of mixture into balls.
4. Place balls, in single layer, about 2cm apart in bakingpaper-lined bamboo steamer fitted over large saucepan of boiling water.
5. Steam, covered, about 10 minutes or until dumplings are hot.
6. Meanwhile, make fresh tomato and herb sauce.
7. Serve dumplings with sauce and extra parmesan.
8. FRESH TOMATO AND HERB SAUCE: Bring wine to a boil in medium saucepan.
9. Reduce heat; simmer, uncovered, until reduced by half.
10. Add tomato; return to a boil.
11. Boil, uncovered, about 10 minutes or until thickened slightly.
12. Stir in parsley and sugar.

ricotta cheese, garlic, egg, flour, parmesan cheese, breadcrumbs, ground nutmeg, fresh chives, parmesan cheese, white wine, tomatoes, parsley, white sugar

Taken from www.food.com/recipe/spinach-dumplings-226583 (may not work)