Spinach dumplings

A classic dish from Alpine cuisine—light and fluffy dumplings with a delicate hint of spinach. Perfect with brown butter, cheese, or a creamy sauce.

40 min

vegetarian

Ingredients

4 portions

100 g

LEIMER dumpling bread, alternative: bread cubes, gluten-free bread cubes, organic bread cubes

1 Piece

medium-sized onion

15 g

butter

1 Piece

garlic cloves

200 g

fresh leaf spinach (alternatively, thawed frozen leaf spinach)

1 Piece

eggs

30 g

low-fat cottage cheese

salt, pepper, nutmeg

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LEIMER Bread Cubes

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.
Bring a pot of salted water to a boil.
Knead the dumpling mixture well again (if the mixture is too firm, add a little milk; if it is too soft, add a little LEIMER breadcrumbs or flour). Form 6 dumplings (approx. 60g each) from the dumpling mixture, place them in the hot water and leave to simmer for approx. 15 minutes (do not boil).