Steamed Túró Dumplings with Creamed Spinach | culture: the word on cheese
Bar Tartine makes these light dumplings with túró (Hungarian farmer's cheese), but ricotta also yields wonderful results
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Cooking tools:
- Food processor
- Steamer basket
- Bamboo steamer
- Fine-mesh sieve
- Saute pan
- Saucepan
- Pot
- Plastic wrap
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Spoon
- Airtight container
- Stove
- Refrigerator
Ingredients
- 1 ½ cups plus 1 teaspoon túró or ricotta (room temperature)
- 2 tablespoons plus 1 teaspoon sour cream
- ¼ cup plus 3½ tablespoons white rice flour
- 2 large eggs (room temperature)
- ½ teaspoon salt
- 5 tablespoons kefir butter
- 1 sweet white onion (sliced)
- 2 garlic cloves (minced)
- ½ cup dashi or chicken stock
- ½ cup túró or strained ricotta
- ½ cup sour cream
- ¼ teaspoon caraway seeds (toasted and ground)
- Kosher salt Freshly ground pepper
- ¾ pound fresh spinach
- 2 to 3 tablespoons extra-virgin olive oil
- Fresh dill (to garnish)
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