Spinach dumplings with cream cheese sauce

Ingredients for 3 servings:

• 500 g dough (Maultaschen dough), from the refrigerated section
• 400 g leaf spinach, young, fresh
• 1 m.-large onion(s), red
• 2 cloves garlic
• 50 ml cream
• 2 dashes fish sauce
• 50 g panko
• e.g. salt and pepper
• 1 egg yolk
• 250 g cream cheese with chives
• 200 ml chicken broth
• 1 bunch of chives

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

with chives

Finely chop the onion and garlic. Heat the oil in a pan and briefly sauté the onion and garlic. Add the spinach leaves and let them wilt. Add the cream and fish sauce, simmer briefly, and season with salt and pepper. Then fold in the panko flour. Bring the water for the Maultaschen to a boil. Cut the Maultaschen dough into 8 x 8 cm pieces. Place some spinach on each square of dough. Brush the edges with egg yolk and then fold them shut. Place the Maultaschen one at a time in the boiling water. They are ready when they float to the top. Meanwhile, finely chop the chives. Bring the chicken stock to a boil briefly, then fold in the cream cheese and half of the chives. Transfer the Maultaschen to a plate and pour the cream cheese sauce over them. Sprinkle the remaining chives on top.