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Spinach Dumplings
The area of Tyrol, especially its southern part is exceptional historical, geographical, tourist and gastronomic heart of Europe. The region is partly Italian and it has the best specialities of the Italian and Austrian cuisines, which both surprise us with unexpected new tastes, harmony and modernity.
Preparation
45 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Cut the bread rolls into small cubes.
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Combine milk and eggs, mix well and pour over the bread rolls. Leave for a while so the bread soaks in the liquid.
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Boil the cleaned and washed spinach shortly, drain well and chop finely.
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Fry the onion in oil for few minutes only, add garlic (until it reaches golden colour), and mix in the spinach.
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To the bread mixture add the prepared spinach, cheese, bread crumbs, salt, pepper, oregano, nutmeg and Vegeta Gourmet Stock Powder.
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Mix all the ingredients well, and with wet hands shape into balls.
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Cook for about eight minutes in salted boiling water over a very low heat.
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Remove the cooked dumplings from the water with a slotted spoon and place them on a preheated plate.
Advice
You can serve the dumplings with tomato sauce, with various meat dishes, in sauce or combined with various vegetables.
When forming the balls, it is important to moisten the hands. This will enable easy handling of the ingredients as well as allow you to close the small air holes throughout the mixture.
Serving
Sprinkle dumplings with cheese and melted butter. Serve as main course or hors d’oeuvres.
