As of: February 11, 2024, 11:32 a.m
By: Clara Kistner
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Garnished with a little melted butter and grated Parmesan, the classic spinach dumplings taste extremely good with a large mixed salad, for example.
Whether as a side dish to a sumptuous roast, on a salad or in soup – dumplings are one of the absolute classic side dishes in German cuisine.
In addition to simple potato dumplings and traditional bread dumplings, spinach and cheese dumplings can also be found on the menus of many Bavarian restaurants.
Versatile leafy vegetables: Healthy dishes with spinach
Spinach is considered extremely healthy.
In addition to a low fat and carbohydrate content, the green leafy vegetables can shine with a variety of valuable vitamins and minerals.
The body can absorb vitamin A, C and K1, as well as iron, calcium and folic acid through spinach, writes
Eatsmarter.de
.
This is how you do something good for your body with a quick one-pot spinach pasta.
Garnished with a little melted butter and freshly grated Parmesan cheese, the juicy spinach dumplings taste particularly delicious.
(Symbolic image) © The Picture Pantry/Imago
If you're in a hurry but don't want to miss out on healthy ingredients, the
AOK
recommends grabbing pre-packaged spinach from the freezer shelf.
Because it contains all the valuable ingredients that can also be found in fresh vegetables.
For example, you can conjure up healthy and delicious frozen spinach cannelloni in no time and with just five ingredients.
Download a free PDF recipe for spinach dumplings with cheese sauce HERE.
Vegetarian classic: Ingredients for the green spinach dumplings
For about eight spinach dumplings you need:
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500 g leaf spinach (frozen)
4 dry rolls from the day before (approx. 240 g)
2 eggs (M)
1 large onion
125 ml milk
3 tbsp breadcrumbs
3 tbsp grated Parmesan (alternatively mountain cheese)
1 tbsp butter
Some nutmeg (grated)
salt and pepper
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That's how quickly you can prepare the delicious spinach dumplings traditionally
First, squeeze the thawed frozen spinach leaves with your hands.
If you're in a hurry, you can steam the still-frozen spinach in about 100 milliliters of water for about five minutes and then squeeze it firmly.
After the leafy vegetables have been freed of as much liquid as possible, chop them finely.
Cut the stale rolls into cubes (about one centimeter in size) and place them in a large mixing bowl.
Peel the onion and also dice finely.
Melt a tablespoon of butter in a small saucepan and sauté the onion until translucent.
Pour in the milk and season with grated nutmeg, salt and pepper.
Pour the hot milk over the bread cubes and let them soak for a few minutes.
Meanwhile, heat generously salted water in a large saucepan.
Add the breadcrumbs, parmesan, spinach and two eggs to the bowl and knead everything with your hands to form a soft dough.
Adjust the consistency with a little milk or breadcrumbs as needed.
With wet hands, form dumplings that are as large as possible and let them steep in boiling water for about 15 minutes.
Then take it out and let it cool down a little.
Bon appetit!
Let it boil in salt water – but what does that actually mean?
The boiling point of water is 100 degrees Celsius.
According to
Stern,
the water begins to slowly evaporate at this temperature threshold.
When boiling, you should not use bubbling, boiling water.
Instead, it is cooked just below the boiling point.
The technique is particularly suitable for the gentler preparation of filled pasta, gnocchi, sausages or poached eggs.
Served with melted butter, some grated Parmesan cheese and a large mixed salad, the juicy spinach dumplings can also be convincing as a purely vegetarian main course, even without a piece of meat.