Spinach-Ricotta Valoute Soup Dumplings with Scallion-Chili Butter

Ingredients

• round dumpling wrappers — store-bought, about 8 to 9 cm wide24 pieces
• ricotta — drain if very wet220 g
• spinach — fresh, finely chopped180 g
• Parmesan — finely grated40 g
• garlic — 2 cloves, finely minced8 g
• ginger — finely grated10 g
• scallions — finely sliced, whites and greens separated35 g
• light soy sauce — 1 tablespoon15 ml
• white pepper — about 1/2 teaspoon1 g
• salt — divided, plus more for seasoning water if needed4 g
• unsalted butter — divided45 g
• olive oil — 1 tablespoon15 ml
• plain flour — about 2 1/2 tablespoons20 g
• vegetable stock — warm400 ml
• whole milk120 ml
• nutmeg — a small pinch, freshly grated if possible0.5 g
• chili flakes — about 1 teaspoon, adjust to taste2 g
• sesame oil — 1 teaspoon5 ml
• lemon zest — finely grated, optional2 g
• water — for sealing dumplings, as needed30 ml

Nutrition

Nutrition values are estimates and may vary depending on ingredients and brands.

Instructions

1. 1
   Prepare the spinach

   Heat a large pan over medium heat and add the olive oil. Add the spinach with a small pinch of salt and cook, stirring, until fully wilted and most of its moisture has evaporated. Transfer to a plate and let it cool, then squeeze out any extra liquid and chop finely.

   4 to 5 minutes Medium heat

   Cues: The spinach should turn deep green and reduce dramatically, and the pan should look mostly dry rather than watery.

   Tip: Removing excess moisture keeps the dumpling filling creamy instead of loose.
2. 2
   Make the filling

   In a bowl, combine the ricotta, chopped spinach, Parmesan, garlic, ginger, scallion whites, soy sauce, white pepper, 1 gram salt, and lemon zest if using. Mix until evenly combined and chilled-looking rather than runny.

   3 minutes Room temperature

   Cues: The filling should hold its shape on a spoon and smell fresh, savory, and slightly gingery.

   Tip: If the filling feels too soft, chill it for 10 minutes before wrapping.
3. 3
   Fill and pleat the dumplings

   Place 1 dumpling wrapper in your palm. Spoon about 18 grams (a heaped teaspoon) of filling into the center. Dip a finger in water and moisten the wrapper edge. Fold into a half-moon and press to seal, then pleat along one side if desired. Repeat with the remaining wrappers and filling.

   15 minutes Cool work surface

   Cues: The sealed edge should look smooth with no dry floury spots, and no filling should leak from the seam.

   Tip: Keep unused wrappers covered with a barely damp towel so they do not dry out and crack.
4. 4
   Start the veloute-inspired sauce

   In a saucepan over medium-low heat, melt 20 grams butter. Add the flour and whisk continuously for 1 to 2 minutes to form a pale roux. Slowly pour in the warm vegetable stock while whisking to keep the sauce smooth, then add the milk, 2 grams salt, and the nutmeg.

   5 minutes Medium-low heat

   Cues: The roux should smell lightly buttery, not toasted brown, and the sauce should look smooth with no flour lumps.

   Tip: Adding warm stock gradually helps the sauce stay silky.
5. 5
   Finish the sauce

   Simmer the sauce gently, whisking now and then, until it thickens enough to coat the back of a spoon. Turn off the heat and whisk in 10 grams butter for shine.

   6 to 8 minutes Low simmer

   Cues: Small bubbles should lazily rise at the edges, and a finger drawn across the back of a coated spoon should leave a clear line.

   Tip: If the sauce thickens too much, loosen it with 15 to 30 ml hot water or stock.
6. 6
   Cook the dumplings

   Bring a wide pot of water to a gentle boil. Add the dumplings in batches and stir once gently so they do not stick. Cook until the wrappers turn slightly translucent and the dumplings float, then continue cooking briefly to heat the filling through. Lift out with a slotted spoon.

   4 to 5 minutes per batch Gentle boil

   Cues: The dumplings should float, look plump, and the wrapper should appear glossy and tender without splitting.

   Tip: A rolling boil can tear delicate wrappers, so keep the water lively but not violently bubbling.
7. 7
   Make the scallion-chili butter

   In a small pan, melt the remaining 15 grams butter with the sesame oil over low heat. Add the scallion greens and chili flakes and warm for 30 to 60 seconds until fragrant.

   1 minute Low heat

   Cues: The scallions should sizzle softly and smell sweet and aromatic, not browned.

   Tip: Take the pan off the heat as soon as the chili blooms to avoid bitterness.
8. 8
   Plate and serve

   Spoon the warm veloute sauce onto shallow bowls. Arrange 6 dumplings per serving on top and drizzle with the scallion-chili butter. Finish with extra Parmesan or sliced scallions if desired.

   2 minutes Warm serving plates if possible

   Cues: The sauce should pool smoothly under the dumplings, and the butter should glisten on top.

   Tip: Serve immediately so the wrappers stay tender and the sauce remains silky.