Spinach and Sausage Dumpling Soup

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.

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.

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.