The Little Baker: Easy as can be

Today's post is not about baking. Nor is it about where I went to eat. I decided to shake things up and show you what I made for dinner. And because it is a Friday during Lent that means no meat. So, I bring to you my not so Asian dumplings. I call it that because the only Asian things about it are: the wrapper, and the fact that I made it. Tonight's dinner are ricotta & spinach dumplings. Ha, not Asian at all.

INGREDIENTS

Spinach
Ricotta cheese
Dumpling wrappers

Now here's the thing. I don't have measurements for anything! But it really is quite simple and it's all about personal judgement. I promise!

1. Cook spinach. Throw it in a pan with some salt and pepper over low heat. I didn't add any oil or butter because spinach has so much moisture. It will take a few minutes to cook down and once it does it will appear as if you lost all your spinach.

2. Let the spinach cool down completely. Once it has cooled down, squeeze out all the liquid. Even though you didn't add anything to your spinach, it excretes a lot of water as it cooks.

3. Now that you have squeezed out as much water as possible, roughly chop the spinach into chunks. This just makes it easier to mix with the cheese and put into your dumpling wrappers.

4. Add the chopped spinach to a heaping amount of ricotta. How much ricotta should you add? That's entirely up to you.

5. Put half a teaspoon of the mixture into your dumpling wrapper.

6. Close your dumpling by wetting the edge with water and folding over the other half.

7. Throw in a few dumplings at time into a pot of boiling water.

8. The dumplings are done once they float.