Spinach bread dumplings

Spinach bread dumplings. plain bread, without eggs, dairy or animal fat, Whole milk, weighed without shell.

Tirol Werbung — adaptação

45 + 30 min · 4

Ingredients

• 250 g plain bread, without eggs, dairy or animal fat
• 150 g Whole milk
• 100 g weighed without shell
• 400 g Raw spinach
• 80 g vegetarian microbial or plant rennet
• 45 g Butter
• 120 g Raw onions
• 10 g Raw garlic
• 0.3 g Ground nutmeg
• 4 g Table salt
• 1 g Ground black pepper

Preparation

1. Wash and wilt fresh spinach in a covered pan for 3–4 minutes, then chop; retain its juices. Cube the stale bread and moisten with warm milk.
2. Soften chopped onion and garlic in 20 g butter for 5 minutes. Mix with bread, spinach, eggs, 50 g grated vegetarian-rennet cheese, salt, pepper and nutmeg.
3. Rest for 30 minutes, then compress into eight dumplings with damp hands. Steam for 25 minutes, until firm and fully cooked.
4. Melt remaining butter and drizzle over the dumplings. Sprinkle with the remaining 30 g cheese and serve two dumplings per person.