Ground Meat and Spinach Dumplings in Beef Broth
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 945 kcal | (45 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 63 g | (42 %) |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 1 tsp salt
- 2 Tbsps vegetable oil
- 4 eggs (size M)
- White roll
- 200 grams Ground meat
- 100 grams Raw sausage
- 1 small onion
- 50 grams Bacon
- 1 Tbsp butter
- 200 grams Spinach (fresh)
- peppers
- 1 l Beef broth
- 1 bunch Chives
Preparation steps
Place the flour in a bowl, mix with salt and oil, and gradually add 3 eggs. Mix thoroughly and knead to a smooth dough. Cover the dough and let rest for 30 minutes.
Meanwhile, soak the white rolls in cold water. Mix the ground meat and sausage meat together in a bowl. Peel the onion and cut along with the bacon into small cubes. Heat the butter in a pan and fry the bacon. Add the onions and saute until translucent. Add the bacon and onions to the meat mixture.
Rinse the spinach, blanch in boiling water, drain and chop coarsely. Squeeze the soaked rolls and spinach, and mix thoroughly with the meat mixture. Season with salt and pepper.
Roll out the dough on a floured surface. Cut out dics of about 6 cm (approximately 2½ inches) in diameter and place 1 spoonful of meat mixture in the center of each disc. Fold the discs into crescent and press down the edges together firmly to form the dumplings.
Bring the beef broth to a boil in a pot and simmer the dumplings for 10-15 minutes. Rinse the chives and chop.
Serve the dumplings in the broth and sprinkle with chives.
