Springtime ramson, spinach & curd cheese dumplings

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Light, fresh & delicate spring dumplings

These dumplings are so delicate in flavor and soft in texture, it’s fantastic. They are the perfect incorporation of spring flavors for me. There is this hint of fresh lemon, basil and fragrant ramson. Brown butter and parmesan add just the right amount of warmth, comfort and substance. Last but not least, I boiled some cherry tomatoes to contrast ramson and spinach, which works very well :).

Personally, I am very happy that I managed to come up with a main dish that features curd cheese as one of its main ingredients. Curd cheese is just such a great ingredient, because it is fairly high in protein while low in calories and contains minerals such as calcium, potassium and phosphorus.
The fact that the dumplings contain oats may come as a surprise for some of you. However, the oats are key for the soft texture of the dumplings and are also high in protein and minerals.
In the end, this is a dish packed with flavor, protein and minerals.

Some tips: in case you can’t find ramson just use 170g baby spinach and add a chopped clove of garlic. Also, you could replace baby spinach by rocket.
If you want to make sure the dumplings turn out boil a test dumpling first. If if falls apart in the water you need a bit more flour.
If you feel like you need a side dish, just go with a nice big salad for a suuuuuper healthy meal.

This is your go-to recipe for an easy and delicious springtime lunch. So let’s get started! 🙂

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Serves 4


250g low fat curd cheese
150g baby spinach, chopped
20g wild garlic, chopped
a bunch of fresh basil, leaves picked and finely sliced
2 eggs
150g pinhead oats
2 heaped tbsp flour
zest of 1/2 lemon
a pinch of grated nutmeg
20g freshly grated parmesan + a hand full for serving
60g butter
salt, pepper


1. Place the curd cheese in a bowl and stir until smooth. Add the first egg and whisk until fully integrated, then stir in the second egg.

2. Next, whisk in nutmeg, lemon zest, parmesan, salt, pepper, oats. Add baby spinach, wild garlic, basil and flour and mix well. Let sit for at least 10 minutes so the dumpling mix can come together.

3. Heat a large pot with salted water. Wet your hands and form evenly sized dumplings. Place in boiling salt water for 10-15 minutes until cooked through.

4. In the meantime, melt the butter at medium heat until it is golden.

5. Once the dumplings are cooked through, remove from the pot with a skimmer and serve right away with brown butter and fresh parmesan.

Hope you enjoy these lovely springtime dumplings! 🙂

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