Wednesday, 9 December 2015

Spinach Dumplings

I am still raving about the diversity of dumplings. They are not to be underestimated. In many different countries you find this kind of food. Often it is made out of cheap and easy to find ingredients, it fills many stomachs on a low budget and it is comfort food.  Check your own countries for similar kinds of food.

Spinach bread dumplings Tyrolean style

300 g dried rolls cut into 2 cm cubes
250 ml warm milk
450 g defrosted spinach
2 eggs
2 tbsp flour
5 tbsp breadcrumbs
60g butter
1 medium onion
3 cloves of garlic
1 tsp salt, pepper, paprika, chilli, nutmeg
250 g Gorgonzola
50 g Parmesan
150 ml cream
50 ml water
2 veg stock cubes
1 tbsp parsley

prepare the dough and bring a huge pot of water to the boil, season it with salt an 1 1/2 veg stock

press out the water from the defrosted spinach and chop it into pieces. In a small pan heat the butter and fry off the onions and garlic, season with salt and pepper.
In a huge bowl, add the bread cubes, mix it with milk and the warm onion/garlic mixture, use the same pot and heat up the milk and pour it over the bread. Add  the spinach and a lot of nutmeg. Give it a good stir and let it rest for 10 minutes.

prepare  the dumplings

add the eggs and the rest of the seasoning, mix everything good together , cut some 2 cm cubes from the Gorgonzola , take 2 tbsp of the mixture on the palm of your hand and flatten it, put the cheese cube inside, close and form a dumpling- to be on the safe side, everything holding together, place the one dumpling into the simmering water and wait for 4 minutes. When it stays together, form all the other dumplings and cook them for 15 minutes on low heat.

prepare the sauce

mix cream and water and 1/2 stock cube, bring it to temperature and add the rest of the Gorgonzola , let it melt, add the fresh grated Parmesan and the parsley and season with

pepper .


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