Spinach Dumplings: The original recipe to try at home
Spinach Dumplings (Spinatlnödel)
Difficulty Level: Average
Cooking Time: 45 minutes
- 250 g bread cubes
- 125 ml milk
- 2 eggs
- 50 g grated cheese (piquant)
- 250 g strained spinach
- 80 g butter/clarified butter
- 120 g finely chopped onion
- 15 g garlic
- Melted butter
- Parmesan cheese
Spinach Dumplings: Ingredients
Cut the dried white bread (stale rolls) into cubes and assemble them in a large bowl. Pour some warm milk over the bread cubes and season with salt. Stir in beaten eggs and let soak for a few minutes. Add the grated cheese and spinach and mix well to blend all the ingredients. In a skillet, melt the butter and sauté the finely chopped onion until golden brown. Add the garlic to the onions and continue to sauté for a short time. Eventually, add the butter-garlic-onion-mixture to the dough and stir together. Knead well and allow to rest for 30 minutes.
Check whether the dough consistency is right after kneading: Try to form the mixture into balls. If they hold together well, you’re good to go. If the dough is too soft and thin and doesn’t hold together well, add some breadcrumbs. If the dough is too dry, add more milk or eggs. With your hands, form the dumpling mixture into balls and simmer over low heat for about 25 minutes. (Strongly recommended: Prepare the dumplings in a steam cooker. They are so yummy!)
Heat the butter in a pan until lightly brown and grate the Parmesan cheese. Drizzle dumplings with melted butter on top, sprinkle with grated Parmesan and enjoy!
Step 1: Cut the stale white bread rolls into small cubes.
Step 2: In a large bowl, mix well to blend all the ingredients.
Step 3: With dampened hands, form the dumpling mixture into balls.
Step 4: Keep on the simmer for about 25 minutes.
Step 5: Drizzle the dumplings with melted butter on top, sprinkle with grated Parmesan cheese and enjoy!
Notes: Feel free to improvise when it comes to the bread and cheeses. Traditionally, dumplings are a delicious and satisfying way of using up left-overs. So if you have yesterday’s stale bread (everything, from baguette to whole meal bread) or cheeses – use them!