Preparation
- 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 (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. 60 g each) from the dumpling mixture, place them in the hot water and leave to simmer for approx. 15 minutes (do not boil).
