Spinach pretzel dumplings à la Conny

Ingredients for 1 servings:

• 5 pretzels
• 2 rolls
• 100 g leaf spinach
• 750 ml vegetable broth, strong
• 2 m.-large onion(s), red
• 1 tsp nutmeg, freshly grated
• possibly breadcrumbs

Instructions

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

vegan – without egg and without milk

Cut the pretzels into small, thin slices. Grind the rolls in a food processor like coarse breadcrumbs. Wash and roughly chop the spinach leaves. Peel the onions and cut them into small cubes. Place everything in a bowl, pour over the grated nutmeg and the hot broth. Let it stand for a moment and steep. Then knead everything thoroughly with your hands. If the mixture is too wet, simply add a little more breadcrumbs. The mixture should no longer stick to your hands and should be easy to shape. Bring the water to a boil, reduce the heat, and add the dumplings to the simmering water. It’s important that it’s not bubbling, but just simmering. The dumplings will be ready after about 12-15 minutes, depending on their size. Remove the dumplings with a slotted spoon and enjoy. This mixture will yield about 10 dumplings (not quite the size of a tennis ball). Tip: I let these dumplings stand uncovered for about 1-1.5 hours before cooking them. This allows the surface to dry out a bit. Perhaps this is why they’ve never fallen apart for me.