Vegan spinach napkin dumplings

Ingredients for 2 servings:

• 200 g old roll(s)
• 200 g spinach, fresh or frozen
• 1 small onion(s)
• 125 ml soy milk (soy drink) or another plant milk
• 1 tsp oil
• nutmeg
• Salt
• pepper

Instructions

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

Super easy, quick and with few ingredients, created from accumulated experience with all kinds of bread dumpling recipes

If using frozen spinach, let it thaw and squeeze out any excess liquid. Cut the rolls into cubes and place in a bowl. Now chop the onion and fry in a little oil. If using fresh spinach, you can add it to the onions and let it wilt briefly. Then add the onions and spinach to the rolls and mix with the plant-based milk, salt, pepper, and nutmeg. It’s best not to add all the milk at once, as the amount of liquid needed depends on the age of the rolls and the amount of liquid in the spinach. Once you have achieved a consistency that is nice and homogeneous and sticky, form the dough into short, thick sausages and wrap them in cling film. Then tie a knot at both ends. Cook the dumplings for 15 minutes in gently simmering, but not boiling, water. After that, open the packages again and serve the dumplings in slices. Don’t worry, cling film can withstand temperatures of around 140°C without melting! In my first attempt, I cooked these dumplings in water without the film. That worked too, and they didn’t completely fall apart, but using film is definitely a safe bet.