Spinach dumplings

Ingredients for 4 servings:

• 200 g white bread
• 200 ml milk
• 225 g leaf spinach, frozen
• 1 m.-sized onion(s)
• 2 garlic cloves
• ½ bunch oregano
• 100 g butter
• 100 g mountain cheese, spicy
• 2 eggs
• 4 tbsp flour
• 75 g walnut kernels
• salt and pepper
• Nutmeg, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Dice the white bread. Warm the milk and pour over the bread. Let it stand for about 45 minutes. Cook the spinach with about 75 ml of water for eight minutes, stirring occasionally. Let it cool. Finely dice the onion and garlic. Wash the oregano and finely chop the oregano leaves. Melt 25 g of butter and sauté the garlic and onion. Add the oregano, mix, and let it cool. Remove the rind from the mountain cheese and cut half of it into small cubes. Finely grate the other half. Squeeze the spinach dry and roughly chop. Add to the bread along with the onion mixture, cheese cubes, eggs, and flour. Season with salt, pepper, and nutmeg. Knead everything well. If the mixture is too wet, knead in a little more flour. Form the mixture into eight dumplings. Cook the dumplings in the steamer for about 15-20 minutes. My steamer is a rice cooker with a steamer insert. If you don’t have a steamer, you can make it the traditional way. Cook the dumplings in boiling water for 10-12 minutes. When the dumplings are done, they will float to the top. Roughly chop the walnuts. Melt 75g of butter and toast the nuts. Toss the dumplings in the nuts and butter. Serve on a plate and sprinkle with the remaining cheese.