John Myers
Contents
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Ingredients
- 400 g Dumpling bread
- 500 g Spinach leaves fine frozen
- 300 ml Milk
- 1 Onion
- 2 Garlic cloves
- 50 g Butter
- 4 Eggs
- 150 g Sheep milk cheese
- 2 tbsp Cold pressed olive oil
- Dried marjoram
- 9 Tomatoes dried in oil
- Salt and pepper
- Dill
- Nutmeg
Instructions
- Put the spinach and 75 ml water in a saucepan, bring to the boil and gently simmer covered for 10 minutes. Cut the bread into cubes and place in a bowl. Finely dice the onion and garlic. Heat the butter in a saucepan and sauté the onion and garlic. Top up with the milk, keep lukewarm.
- Season the onion milk with the spices, add the finely chopped sun-dried tomatoes and pour everything over the bread. Let it steep for at least 30 minutes.
- Drain and squeeze the spinach. Then chop lightly. Add to the bread. Dice the sheep's cheese and add to the bread with the eggs and oil. Mix well, season to taste again and let steep for another 15 minutes.
- Heat the water in a saucepan, season with salt. Shape the dough into 12 dumplings and let them steep in simmering salted water for about 20 minutes. We had "venison ragout" and "mixed vegetables with a difference" (see my KB). To do this, froth up some milk, pour over the dumplings and freshly grated nutmeg on top.
- You can also serve the dumplings with brown butter and grated Parmesan as a main course.
Nutrition
Serving: 100gCalories: 265kcalCarbohydrates: 25.2gProtein: 7.8gFat: 14.7g
