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Italian Cheese Dumplings

(12 Votes)
Italian Cheese Dumplings
45 Min

If you're looking to add something new to your Italian menu, then you've gotta make our Italian Cheese Dumplings. This extra cheesy and super easy Italian recipe is a jaw-dropper your guests will love!

What You'll Need:
  • 1 (15-ounce) container whole milk ricotta cheese
  • 2 eggs, lightly beaten
  • 1 egg yolk, lightly beaten
  • 3/4 cup grated Parmesan cheese
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 stick butter
  • 1 tablespoon chopped fresh parsley
  • 2 cloves garlic, minced
What To Do:
  1. In a large bowl, combine ricotta cheese, eggs, egg yolk, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well. Add 1 cup flour and stir just until combined and mixture forms a ball. (Mixture will be soft.)
  2. Dust baking sheets with flour. Drop a teaspoonful of dough onto baking sheet in an oval shape. Repeat with remaining dough. (You will get approximately 60.) Lightly dust with more flour.
  3. In a large pot of boiling salted water, drop about 15 dough balls. When dough rises to top of water, cook another 4 minutes, or until no longer gummy in center. Using a slotted spoon, remove dumplings to a bowl. Repeat with remaining dough balls until all are cooked.
  4. In a large skillet over medium-high heat, melt butter. Add dumplings, parsley, garlic, and remaining salt and pepper. Cook 5 to 6 minutes, or until dumplings start to brown, stirring occasionally. Serve immediately.
  • We like to serve these with extra Parmesan cheese and they're also great with marinara sauce!
  • We served this up with a cool and crunchy Caesar salad for a delicious Italian meal!
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I have not made this yet so I cannot rate it.

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I found it a bit soggy in the middle no matter what I tried. Tried making them smaller and that helped. Added a bit extra parm and a few tbsp more of flour. I think the difference in moisture with ricotta makes a huge difference. Once they are fried they tighten up quite a bit. Before, soggy blops of "dumpling" and that was not easy at all to work with. Don't double this. Tried that too. You'll be in the kitchen boiling and frying. I wouldn't deep fry unless after having been boiled and then set to dry some first. Otherwise a wet mess with fat splattering everywhere. Once toasted up by frying, the flavor is way better than pre-frying. We found eating solo is good, but adding some marinara and meatballs really go great with these. We found that sprinkling a bit of parm on it was enjoyed.

Can you use almond flour instead. Can you use almond flour instead? And how much?

We haven't tried making these dumplings with almond flour, and we're not sure if it would work. If you do decide to give it a try we'd love to hear how they turn out!

Does this call for fresh Parmesan or the kind in the can?

Hello! - Either the canned Parmesan or the freshly grated kind will work. :) - Enjoy!

These sound awesome! I'm making them this weekend... but was wondering can I put these in the deep fryer instead of frying them in a skillet, and add the parsley, garlic, salt, pepper in with the dumpling mixture?

Unfortunately, we have not tried making the dumplings this way, so we're not sure if this would work. If you decide to try anyway, please let us know how they turn out for you!

Can you freeze these? If so, at what point in the process?

Hello! - Yes, you can absolutely freeze these dumplings right after flouring them (before you boil them). When you're ready to serve, just start at step 3 (you don't even need to thaw them). Enjoy!

put filling inside dough and mold the dough around filling. sounds like a really good recipe,will have to try for sure!

Followed the recipe exactly.....Delicious!!!! My Family loved them and will definitely make them again! Served with a green salad with homemade Italian dressing, and Italian cut green beans.

We liked these this recipe also reminds me of Italian rice balls which are also delicious

I can't wait to try these they sound wonderful I have used premade gnocchi before but have never tried home made

I am going to make some tonight and I will let you know how I like it. I made a cassarole dish for my group. I have some sauce left over. I will try it with that. I am Italian and I have never heard of this but I am willing to try something new.

Isn't this like gnocchis only without the rolling cutting into pieces?


Step 2 says to drop a teaspoonful of dough onto a baking sheet, but no where in the ingredients does it say anything about dough!

Step 1 is all about making the dough.

Watch the video, it looks oh, so good!

The whole 1st step is about making the dough!


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