Sausage and Spinach Dumplings

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Sausage and Spinach Dumplings
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Health Score:
7,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
Ingredients
300 grams Pastry flour
4 eggs
salt
2 tablespoons softened butter
½ day-old White roll
1 onion
1 tablespoon chopped parsley
200 grams Spinach
150 grams Veal sausage
freshly ground peppers
Nutmeg
½ teaspoon dried marjoram
2 tablespoons scallions
Pastry flour (for the work surface)
How healthy are the main ingredients?
Spinachparsleymarjorameggsaltonion

Preparation steps

1.

Mix flour with 3 eggs, 1/2 teaspoon of salt and 1 tablespoon softened butter in a bowl. Knead into a smooth dough. Cover and let rest for 20 minutes. Soak bread in water. Peel onion, finely chop and saute in 1 tablespoon butter. Rinse spinach, trim and add to a pot with a little boiling salted water. Quickly blanch and then rinse, drain and rinse again. Express and finely chop. Express bread, pick apart and mix with spinach, sausage meat, cooked onion, parsley and remaining egg. Season with salt, pepper, nutmeg and marjoram to taste.

2.

Divide the dough in half and roll each portion thinly on a lightly floured surface. Add small mounds of filling to one dough sheet, leaving about 5 cm (approximately 2 inches) between filling portions. Place second dough sheet on top and cut between filling mounds. Squeeze eges together to seal. Add dumplings to a pot of boiling salted water and cook over low heat for 12-15 minutes. Remove with a slotted spoon, drain and serve.