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Spinach Dumpling

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Spinach Dumpling
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 12 h. 35 min.
Ready in
Calories:
497
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie497 kcal(24 %)
Protein31.6 g(32 %)
Fat22.46 g(19 %)
Carbohydrates52.86 g(35 %)
Sugar added0 g(0 %)
Roughage14.96 g(50 %)
Vitamin A6,569.83 mg(821,229 %)
Vitamin D1.09 μg(5 %)
Vitamin E15.53 mg(129 %)
Vitamin B₁0.83 mg(83 %)
Vitamin B₂1.56 mg(142 %)
Niacin12.13 mg(101 %)
Vitamin B₆1.39 mg(99 %)
Folate1,388.25 μg(463 %)
Pantothenic acid0.9 mg(15 %)
Biotin2.06 μg(5 %)
Vitamin B₁₂0.54 μg(18 %)
Vitamin C191.08 mg(201 %)
Potassium3,931.89 mg(98 %)
Calcium991.38 mg(99 %)
Magnesium557.73 mg(186 %)
Iron20.28 mg(135 %)
Iodine42.2 μg(21 %)
Zinc4.2 mg(53 %)
Saturated fatty acids12.06 g
Cholesterol88.85 mg
Author of this recipe:

Ingredients

for
4
Ingredients
7 slices
stale white bread (cubed)
¾ cup
salt (to taste)
8 cups
fresh Spinach (washed; trimmed and coarsely chopped)
1
large, fresh egg
4 tablespoons
unsalted butter (1/2 stick)
5
large Sage leaf
½ cup

Preparation steps

1.
Place cubed bread in a large bowl. Add milk and cover with plastic wrap; weight with a smaller bowl filled with water or a heavy plate. Chill in the refrigerator overnight.
2.
Bring a large pot of salted water to a boil. Add spinach and cook until wilted; or about 1 minute. Drain and rinse with cold water to cool. Using your hands, squeeze the water from the spinach.
3.
Using a food processor, puree the bread mixture until slightly chunky, or about 30 seconds. Add spinach, egg and 1/4 teaspoon salt; puree until the mixture forms a ball; about 2 minutes.
4.
Transfer dough to a work surface and divide evenly into 4 pieces. Roll each piece into a 1/2-inch rope and cut into 1 1/2-inch pieces.
5.
Bring a large pot of salted water to a boil. Add 10 pieces at a time and cook until tender; about 6 minutes. Using a slotted spoon; transfer dumplings to a large serving bowl.
6.
Melt butter in a small saucepan over medium heat; add the sage leaves. Reduce heat to low and cook until butter is fragrant and the sage is infused, about 5 minutes.
7.
Discard sage leaves, drizzle hot butter over the dumplings and gently toss to coat. Serve immediately with grated cheese.