John Myers
Bread Dumplings with Spinach and Walnut Butter
The perfect bread dumplings with spinach and walnut butter recipe with a picture and simple step-by-step instructions.
- 5 Bread roll, approx. 250 g from the day before
- 200 ml Milk
- Salt pepper
- Some freshly grated nutmeg
- 1 Onion
- 1 kg Spinach leaves, fresh or frozen
- 3 tbsp Butter or clarified butter
- 2 Eggs size M
- 30 g Walnut kernels
- 4 Tbsp, 75 g Butter
- 30 g Old Gouda in one piece
- 1 tbsp Breadcrumbs
- Finely dice the rolls. Bring the milk to the boil, season with salt, pepper and freshly grated nutmeg and pour over the rolls. Let soak for about 45 minutes.
- Peel and finely dice the onion. Wash the spinach and shake dry. Finely chop about 1/3 of the spinach, cut the rest into strips. Heat 1 tbsp butter and sauté the onion until translucent. Add the chopped spinach and cook for 3-4 minutes. Allow to cool slightly. Knead under the rolls with the eggs and breadcrumbs. Shape the mixture into about 8 small dumplings.
- Boil plenty of salted water in a large saucepan. Add the dumplings and let simmer for about 15 minutes over a low heat without the lid.
- Heat 1 tbsp butter in a large pan. Stew the spinach strips in it for about 5 minutes. Season with salt and pepper.
- Roughly chop the walnuts and fry them in a second pan without fat. Add 4 tbsp butter and let brown lightly. Slice the cheese into thin shavings with a peeler. Lift the dumplings out of the water, drain and arrange on the vegetables. Pour nut butter over it and serve sprinkled with cheese.
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