Preparation
Spinach dumplings
- Finely dice the onion and garlic clove.
- Wash the fresh spinach and squeeze out any excess water (squeeze out frozen spinach).
- Melt the butter in a large pot, add the diced onion and garlic and sauté until translucent.
- Add the fresh spinach, salt, pepper, and nutmeg, sauté until the spinach has wilted, allow to cool slightly, and squeeze out excess liquid until the weight is 180-190g (frozen spinach does not need to be sautéed). Add the egg to the spinach and purée finely with a hand blender or in a mixer.
- Place the LEIMER dumpling bread, low-fat quark, and spinach in a bowl, knead well, and let rest for about 20 minutes.
Beetroot dumplings
- Finely dice the onion.
- Coarsely dice the beetroot.
- Melt the butter in a pan, add the diced onion, and sauté until translucent.
- Add the beetroot, onion, salt, pepper, nutmeg, caraway, coriander, sage, balsamic vinegar, and egg, and purée finely with a hand blender or in a mixer.
- Place the LEIMER dumpling bread, low-fat quark, and puréed beetroot in a bowl, knead well, and leave to rest for approx. 20 minutes.
Cheese dumplings
- Finely dice the onion.
- Melt the butter in a pan, add the diced onion and sauté until translucent.
- Add the Gorgonzola and melt while stirring constantly.
- Cut the hard cheese into small cubes (approx. 5 mm).
- Place the LEIMER dumpling bread, onion and Gorgonzola mixture, diced hard cheese, salt, pepper, chopped chives, egg, and milk in a bowl, knead well, and let rest for approx. 20 minutes.
Cooking the dumplings
- Bring 3 pots of salted water to a boil, add the coarsely diced beetroot to one pot.
Sage butter
- Melt the butter and allow it to brown slightly.
