Description
Comforting and creamy spinach dumplings served with a rich mushroom sauce, perfect for cozy evenings.
Ingredients
Scale
- 5 g oil for frying
- ½ onion
- 500 g frozen spinach (50:50 pureed spinach and leaf spinach)
- 250 g low-fat cream cheese or low-fat quark
- 3 eggs
- 100 ml milk
- 250 g dumpling bread or old bread cut into cubes
- 20 g grated parmesan or mountain cheese
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste
- 10 g oil for frying (for the sauce)
- ½ onion (for the sauce)
- 500 g mushrooms
- 300 ml milk (for the sauce)
- 10 g cornstarch
- 20 g grated parmesan or mountain cheese (for the sauce)
- Spices: salt, granulated vegetable broth, pepper, frozen herbs, chopped parsley
Instructions
- Sauté the onions: Heat 5 g of oil in a pan over medium heat. Chop half an onion and sauté until it becomes translucent.
- Prepare the spinach: Completely thaw the frozen spinach in the microwave and press out any excess liquid.
- Mix the dumpling ingredients: In a large bowl, combine the thawed spinach, cream cheese, eggs, sautéed onion, and about 100 ml of milk. Season with salt, pepper, and nutmeg.
- Add the breading and cheese: Gently fold in the dumpling bread and the grated cheese. Let the mixture rest for about 10 minutes.
- Start on the mushroom sauce: Slice the remaining mushrooms and chop half an onion. In the same pan, heat 10 g of oil and sauté the onions until translucent.
- Form the dumplings: Set up a large pot of salted water and bring it to a gentle simmer. Wet your hands and form the mixture into 12 dumplings.
- Cook the dumplings: Carefully place the dumplings in the simmering water and cover the pot. Let them simmer for about 15 minutes.
- Finish the mushroom sauce: Sauté the sliced mushrooms until colored, add 300 ml of milk and spices.
- Thicken the sauce: Mix the cornstarch with milk until lump-free and stir into the sauce. Bring to a boil.
- Serve and enjoy: Plate 3 dumplings per serving and top with mushroom sauce.
Notes
For added flavor, incorporate fresh herbs or different cheeses based on preferences. Leftover dumplings keep well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 3 dumplings
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg