There are days that are dumpling days. According to an Austrian children’s song, Monday is Dumplingday. Translated it goes like – What day is it today – it’s Monday – it’s Dumpling day. If every day would be Monday Dumplingday, then we would be funny happy people 😀 . Actually, it rhymes much better in the Austrian dialect.
And just in case you are curious – Tuesday is Pastaday, and Wednesday is Strudelday 😀 .
So here’s a spinach dumpling recipe for you, and you can make and eat them any day you like 🙂 . They will taste delicious. Moreover, they are not that difficult to make as you may think. And it doesn’t take that long. And I promise it doesn’t end in a kitchen chaos catastrophe. And you don’t have to buy any special extraordinary ingredients.
Furthermore, the dumplings are as tasty on the next day. Just heat them up in the microwave or some salted hot water. Or you can cut them into pieces and roast them in some olive oil.
Recipe – ca. 10 dumplings:
450g Semmelwürfel / Knödelbrot
600 ml plant-based milk
2 tbsp flour
200 g frozen spinach
4 tbsp plant-based yogurt
3 tsp salt
a little bit – ca. ¼ tsp nutmeg
optional: some ruccola
6 tbsp sunflower seeds
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Peel and cut the onions into small cubes.
Heat the olive oil in a pan. And let the onion cubes sauté until they are golden brown.
Heat the plant-based milk in a pot. Don’t let it boil! Season it with salt and ground nutmeg and stir well.
Put the bread cubes in a large bowl, and add the yogurt, flour, and onions. Then very slowly pour over half of the hot milk. Let it sit for 2-3 minutes. Give it all a gentle stir with a spoon. Then add the rest. Give it one last gentle stir and let it sit for 10 minutes.
Hint: Don’t pour the whole milk at once into the bowl. The bread crumbs don’t always take the same amount of liquid, and it takes them some time to soak up the milk. The breadcrumbs should start to soak up the milk, but it shouldn’t get soggy. So let it sit for 5 – 10 minutes and give it a stir, and eventually add a little bit more milk.
Then let everything sit for about 15 minutes.
Let the spinach thaw, therefore, let simmer in a small pot, then let it simmer for additional 8 minutes. Then drain the spinach and press out as much liquid as possible. Take the spinach and cut it roughly into smaller pieces.
Gently mix the bread crumb dough, don’t press just loosely mix.
Then take a small amount of the dumpling dough, add a little bit of spinach, form a little dumpling, with a little pressure, so that everything holds together well. Then alternating add some dumpling dough and spinach, press and roll, until you have a dumpling that has the size you want, and holds together really well. In doubt press harder than you think you should 🙂 .
Make sure that you close holes in the dumplings, the dumplings should be smooth and firm on the outside.
Fill a large pot with water and heat it up, it should simmer – don’t let it boil (if the water is bubbly, reduce the heat). Add some salt, and let it dissolve. Then put one dumpling after the other into the pot carefully. Let the dumplings sit in the hot water for about 15 minutes – make sure the water doesn’t start to boil.
Roast the sunflower seeds in a pan. Give them a stir every now and then. Let them roast until they get golden brown, but be careful not to burn them.
Wash the lettuce. For the dressing mix olive oil, vinegar, salt, and pepper, and if you like some herbs to your own taste. Mix the salad with the dressing. At the end sprinkle the roasted sunflower seeds over the salad.
Dressing guide: Mix the dressing to your own taste. Some people like to use more/ less vinegar or salt or herbs. The approximate direction to start with is to use 3 parts oil, and one part vinegar.
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