Spinach cheese dumplings

Ingredients for 4 servings:

• 2 spring onions
• ½ vegetable onion(s)
• 2 garlic cloves
• 200 g leaf spinach or better baby spinach
• 150 ml milk
• 350 g white bread or rolls, stale
• 140 g cheese, e.g. Edam or beer cheese, grated
• 2 eggs
• salt and pepper
• some nutmeg, freshly grated
• 100 g butter
• 100 g Parmesan
• e.g. water (salt water), boiling

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Hut recipe from Austria

Finely slice the spring onions, finely chop the onions and garlic, and sauté everything in a little butter. Blanch the spinach leaves and drain well, or squeeze the excess water and chop into small pieces (approx. 2 x 2 cm). Dice the white bread or rolls and mix with lukewarm milk and let them swell. Then mix with the sautéed onions, grated cheese, eggs, spinach, and seasonings and knead into a dumpling dough. Let the mixture swell for about 20 minutes. Form dumplings, place them in boiling salted water, and simmer for about 15 minutes. Melt the remaining butter and lightly brown. Serve the dumplings with the browned butter and shaved Parmesan cheese.