Spinach Dumplings in Beef Broth Recipe

Автор: Food and Drinks recipes на 4:20 AM

Whether bacon dumplings, beet dumplings, cheese dumplings, or, like these, spinach dumplings, all of the aromatic dumplings from South Tyrol are delicious. For light dumplings that do not fall apart, there are a few tricks: Chop the bread especially fine or even crumble it so the dumplings hold together, dry the spinach well, and use room temperature milk.

Serves 4 • Prep: 30 minutes + 15 minutes cook time

Ingredients for Spinach Dumplings in Beef Broth

7oz (200g) stale bread rolls or large bread crumbs

1 cup milk, at room temperature

7oz (200g) cooked spinach or defrosted frozen spinach

1 bunch parsley

1 onion

2¾oz (75g) Alpine cheese

2 tablespoons butter

2 eggs

1 tablespoon flour

3 cups beef or vegetable broth

salt

How to make Spinach Dumplings in Beef Broth

1 Slice the stale bread rolls then chop into small cubes (or chop the large bread crumbs into smaller pieces). Add to a bowl with a pinch of salt then pour in the milk. Cover and set aside for 30 minutes. 

2 In the meantime, squeeze the liquid out of the spinach with a clean dish towel. Pick the parsley leaves from the stems and finely chop with the spinach. Peel and mince the onion. Grate the Alpine cheese. Melt the butter in a pot; steam the spinach, parsley, and onions for three minutes. Knead this mixture together with the bread crumbs, eggs, flour, 1¾oz (50g) grated Alpine cheese, and salt.

3 Bring a large pot of salted water to a boil. Form Ping-Pong ball–sized dumplings using moist hands. To test that the dough has the right consistency, cook a sample dumpling. If the dough is too soft and the dumpling falls apart, knead in more bread crumbs. Boil the dumplings gently for 15 minutes. 4 With a few minutes to go, bring the beef broth to a boil in a pot. Remove the dumplings with a slotted spoon, allow to dry, and transfer to the broth. Ladle into soup plates, sprinkle with the remaining cheese, and serve. 

Variations: For Speckknödel (bacon dumplings), dice 2¾oz (80g) of South Tyrolean speck and fry with the onions in place of spinach. Prepare the dough without flour and cook the dumplings as stated in recipe; serve in the broth. For Semmelknödel (bread dumplings), use the same instructions as for bacon dumplings, but leave out the bacon.