Spinach dumplings

Ingredients for 2 servings:

• 250 g dumpling bread or rolls, stale
• 125 g spinach, chopped (frozen)
• 50 ml milk
• 1 m.-sized eggs
• 50 g Parmesan
• ½ onion(s)
• 1 tbsp butter
• 1 garlic clove(s)
• e.g. salt and pepper
• n. B. Nutmeg
• e.g. breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Remove the spinach from the freezer and let it thaw. Place the bread cubes in a sufficiently large bowl. Whisk the milk with the eggs, pour over the cubes, and mix lightly. Then finely chop the onion and garlic, sauté lightly in a pan with butter, and add the thawed spinach. Heat until the spinach is thawed, then remove from the heat. In the meantime, coarsely grate the Parmesan cheese. Mix the bread cubes with the toasted onion, spinach, garlic, and Parmesan cheese and season with salt, pepper, and nutmeg. The dough should knead well and hold its shape. If the dough is too moist, add some breadcrumbs, or a little milk if it is too dry. Then form the dumplings and cook in the oven at 100°C fan-assisted steam or in a steamer for about 30 minutes.