Spinach Dumplings on Creamy Mushroom Sauce

5 from 6 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 138 kcal


  • 500 g Cooked potatoes
  • 250 g Fresh spinach
  • 2 piece Old Bun
  • 150 g Flour
  • 3 piece Eggs
  • 250 g Mushrooms brown
  • 200 g Cream 30% fat
  • 2 tbsp Rapeseed oil
  • 2 tbsp Finely chopped parsley
  • Salt and pepper
  • Breadcrumbs
  • Milk
  • 1 small Fresh shallot


  • Soak the rolls in warm water and squeeze them out well.
  • Peel and grate the cooked potatoes. Clean, wash and drain the spinach. Heat 1 tablespoon of oil in a saucepan, add the spinach and let it simmer until the spinach has collapsed. Put the spinach in a sieve and drain well. Use scissors to cut the spinach into large pieces.
  • Process potatoes, squeezed rolls, spinach (250 gr.) With flour, eggs, parsley, salt and pepper to form a dough. If the dumpling dough is too firm, add a little milk. If it is too loose, stir in a little breadcrumbs until it is has the desired strength.
  • With moistened hands, form about 12 dumplings from the dough. Cook for about 10 minutes in boiling salted water. Lift out of the water with a slotted spoon and do a cooking test, possibly extend the cooking time a little.
  • Clean the mushrooms and cut into thin slices. Peel off the shallot and cut into thin strips. Heat the rapeseed oil in a pan. Briefly sauté the mushrooms and shallots. Pour in the cream and simmer slightly. Season the sauce with salt and pepper.
  • Arrange the spinach dumplings with the mushroom cream sauce on plates and serve garnished with a little parsley.


Serving: 100gCalories: 138kcalCarbohydrates: 13.1gProtein: 3.5gFat: 7.9g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Sardine and Fennel Pasta with Rocket

Schmandtorte with Pears