German cuisine · Dough, Pasta & Rice

Spinach Dumplings

Green dumplings made of leaf spinach and stale bread, drizzled with brown butter and grated mountain cheese.

Ingredients · for 4 servings

• 300 g leaf spinach
• 250 g white bread (stale)
• 200 ml milk
• 2 eggs
• 1 onion
• 60 g butter
• 50 g mountain cheese
• 2 tbsp flour
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Cut the white bread into small cubes, pour the lukewarm milk over it and let soak for 20 min. until soft.
2. Wash the spinach, blanch for 1 min. in boiling salted water, shock in ice water, squeeze out very well and chop finely.
3. Sauté the finely diced onion in 20 g butter until translucent and knead into the bread mixture with the spinach, eggs, flour, nutmeg, salt and pepper.
4. Let the mixture rest for 10 min. and shape into 8 dumplings with damp hands; if it's too soft, work in another 1 tbsp flour.
5. Poach in plenty of salted water over gentle heat for 15 min. – do not boil – until the dumplings float to the top.
6. Foam the remaining butter until golden brown, pour over the drained dumplings and serve sprinkled with finely grated mountain cheese.