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Ingredients
Dumplings, Two Ways
- For the cheese dumplings
- 200 grams white bread
- 100 grams Gorgonzola
- 2 Tbsps scallions
- 3 scallions
- 1 egg
- 6 Buckwheat flour
- 3 Pastry flour
- salt
- ¼ milk
- For the spinach dumplings
- 300 grams Spinach
- 3 White rolls
- 125 milliliters milk
- 1 Tbsp butter
- 2 eggs
- ½ finely chopped onion
- 2 Tbsps Pastry flour
- salt
- peppers
- Nutmeg
- breadcrumbs
For the cheese dumplings: Remove crust from bread and cut into cubes. Combine cubes, egg and milk and let rest. Then stir in chives, minced scallions, diced cheese, salt and flour and mix well. Shape mixture into dumplings and cook in boiling salted water for about 20 minutes. Remove and drain.
For the spinach dumplings: Rinse spinach and cook in boiling salted water. Drain, rinse, drain again and squeeze out, then chop coarsely. Heat butter in a pan and sauté spinach and onion. Season with salt, pepper and nutmeg.
Soak bread in milk. combine bread, spinach, beaten eggs, salt and pepper. Add some bread crumbs if dough is too soft. Then add flour and shape mixture into dumplings. Cook in boiling salted water for 20 minutes. Remove and drain.
Serve dumplings as desired.
(Percentage of daily recommendation)
| Calorie | 1,216 cal. | (58 %) | ||
| Protein | 52.96 g | (54 %) | ||
| Fat | 26.12 g | (23 %) | ||
| Carbohydrates | 194.41 g | (130 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.53 g | (98 %) |