Spinatknödel (Bavarian Spinach Dumplings)

Name: Spinatknödel (Bavarian Spinach Dumplings)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Ingredients: 300 g stale bread rolls (diced); 250 ml lukewarm milk; 300 g fresh leaf spinach; 1 piece onion; 1 clove garlic; 2 tbsp butter or margarine; 2 piece eggs (medium); 2 tbsp plain flour; 1 tsp salt; pepper to taste; 1 pinch nutmeg; 1 tsp salt (for the cooking water); 60 g butter or margarine (for pouring over); 60 g tangy mountain cheese (grated)

A German classic from Bavaria: stale bread rolls, milk and finely chopped spinach make green-flecked dumplings that cook in gently simmering water. Poured over with browned butter or margarine and scattered with grated mountain cheese, they come to the plate steaming. Inside they stay light and juicy, outside tender.

⏱

Cook time

55 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

555 kcal

Calories

19 g

Protein

29 g

Fat

52 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.05 · ~€1.00/serving

Instructions

1
Put the diced bread rolls into a large bowl, pour the lukewarm milk over them and leave everything to soak.
2
Pick over the leaf spinach, wash it and let it wilt in boiling water. Refresh it in cold water straight away, squeeze it out very well and chop it finely.
3
Peel the onion and the garlic and dice both finely. Sweat them in a pan in the butter or margarine until translucent, sweat the spinach with them briefly and leave everything to cool.
4
Add the spinach mixture to the soaked bread rolls along with the eggs, the plain flour, the salt, the pepper and the nutmeg and knead everything thoroughly by hand into a mixture you can shape.
5
Leave the mixture to rest covered, so the bread rolls soak through completely.
6
Bring plenty of water to the boil in a wide pan with the salt and turn the heat down far enough for it to simmer only gently.
7
With damp hands shape 8 dumplings of equal size from the mixture and press them firmly together all round.
8
Slide the dumplings into the simmering water and let them poach uncovered until they float to the top; the water must never boil hard.
9
Lift the dumplings out with a slotted spoon and let them drain briefly. Let the butter or margarine turn golden brown in a pan, pour it over the dumplings and scatter the grated mountain cheese over everything.