Spinach and Sausage Dumpling Soup

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Spinach and Sausage Dumpling Soup
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
For the dough
250 grams Pastry flour
2 eggs
1 teaspoon salt
1 tablespoon sunflower oil
Pastry flour (for work surface)
For the filling
1 White roll
60 milliliters lukewarm milk
1 onion
1 tablespoon butter
400 grams fresh Spinach
salt
250 grams Sausage meat
1 egg
freshly ground peppers
Nutmeg
Also
1 liter Beef broth
2 tablespoons scallions
How healthy are the main ingredients?
Spinacheggsaltonionsaltegg

Preparation steps

1.

For the dough, sift flour into a bowl. Add eggs, salt and oil. Knead with dough hook of a hand mixer into a firm, smooth dough. Add water if needed. Shape into a ball, wrap in plastic wrap and let rest for about 20 minutes.

2.

For the filling, soak bread in warm milk. Peel onion, finely chop and saute in butter until translucent. Rinse spinach, shake dry, blanch in boiling salted water, rinse, squeeze and finely chop. Mix with squeezed bread, onion, meat and egg in a bowl and mix. Season well with salt, pepper and nutmeg.

3.

Roll out dough evenly and thinly on a floured surface. Cut into rectangles measuring 6 x 8 cm (approximately 2 x 3 inches). Fill half with a teaspoon of filling. Top with empty rectangles, pressing edges around filling to seal well.

4.

When all dumplings are filled and sealed, drop in boiling salted water and cook for about 8 minutes. Meanwhile, heat broth. To serve, add broth to bowls, drop in finished dumplings and sprinkle with chopped chives.