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Spinach dumplings

updated

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Ingredients for 4 servings:

  • 250 g stale bread rolls
  • 250 g potato(s), floury, cooked the day before
  • 200 g leaf spinach
  • 1 onion(s)
  • 2 eggs
  • Salt
  • pepper
  • nutmeg
  • possibly milk
  • Butter, melted
  • Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

in the steamer

Cut the rolls into cubes. Press the potatoes cooked the day before through a ricer. Sauté the chopped onion in a little butter. Cut the thawed spinach leaves in half, if necessary. Mix the eggs, salt, and nutmeg with all the other ingredients, adding a little more milk if desired, and let it simmer. Then form about 8 dumplings and place them on a perforated tray. Cook with Vital Steam at 96°C for about 30 minutes. Serve the spinach dumplings with melted butter and grated Parmesan cheese or serve as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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