Spinach Dumplings (Spinatknödel)
From Chapter 16 of The Prussian Dispatch’ This picture shows a trendy drizzle of balsamic vinegar, which, if memory serves, is not to be recommended. Serve with a dark beer.
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Ingredients
6 oz day old bread, in 1/2 inch cubes
A little milk, warmed 6 oz leaf spinach, blanched for a couple of minutes and shredded 1 egg, beaten 1 cup butter (to melt and pour over the dumplings) Ground nutmeg, salt and pepper to season Grated parmesan for garnish |
Method
Your overall aim is to create egg-sized dumplings marbled with spinach which will not break up when you drop them into simmering water, but rather float gently to the surface to announce that they’re ready to be served.
Moisten, rather than soak, the bread cubes in lukewarm milk.
Combine the bread cubes, shredded spinach, beaten egg, and the seasoning, to form a firm dough. A sloppy dough will result in Sophie’s celebrated spinach and flour soup.
Roll golfball-sized dumplings from the dough.
Drop the dumpings tenderly into plenty of simmering, salted water for 9-10 minutes, depending on the exact size of your dumplings.
Pour melted butter over the dumplings and toss on some parmesan with a grind of black pepper.
Moisten, rather than soak, the bread cubes in lukewarm milk.
Combine the bread cubes, shredded spinach, beaten egg, and the seasoning, to form a firm dough. A sloppy dough will result in Sophie’s celebrated spinach and flour soup.
Roll golfball-sized dumplings from the dough.
Drop the dumpings tenderly into plenty of simmering, salted water for 9-10 minutes, depending on the exact size of your dumplings.
Pour melted butter over the dumplings and toss on some parmesan with a grind of black pepper.