- For the dumplings
- 500 grams Pastry flour
- 20 grams Yeast
- 1 teaspoon sugar
- Pastry flour (for work surface)
For the dough, sift flour into a bowl and create a well in the center. Sprinkle in 1/2 teaspoon of salt. Mix yeast with sugar and 300 ml (approximately 1 cup) of warm water. Stir until dissolved and then pour into well. Knead ingredients into a smooth dough. Cover and let rise in a warm place for 40 minutes.
For the filling, rinse spinach, drain and trim. Peel onions and finely chop. Heat oil in a large saucepan and saute onions. Add spinach and saute until soft. Season with salt and pepper and cool.
Knead dough on a floured work surface into a long roll. Cut into 18 equal pieces and shape into balls. Roll out each ball into a circle with a 15 cm (approximately 6 inch) diameter. Add 1-2 tablespoons of filling to one half of each circle and fold other half over. Brush edges with egg white and press together firmly with fingertips to seal. Place dumplings on a greased baking sheet and bake in a preheated oven at 180°C (approximately 350°F) for 30-40 minutes or until golden brown. Serve dumplings hot or cold.