Hearty, incredibly flavorful dumplings stuffed with spinach and vegetable feta. Topped with crispy fried onion rings and fresh chives. Ideal for those who like Austrian dishes.
Boil potato in its skin in bubbling hot salted water for about 20 minutes. Prick with a fork and check if the potatoes are cooked when the cooking time is over. Drain, rinse with cold water and set aside.
For the FETA SPINACH STUFFING heat a pan with a little oil. Add the onion and garlic and sauté until translucent. Add spinach and continue to saute until spinach has softened and decreased in volume. Add almond flour, nutritional yeast, lemon juice and black pepper and saute, stirring, until everything is well combined. Remove from heat and set aside.
15 ml Frying oil or other high heat oil, 55 g red onion, 3 g Garlic cloves, 150 g Spinach, 50 g Almond flour, 1 tbspn Nutritional yeast, 15 ml Lemon juice, Black pepper to taste
For the dumpling dough peel the potatoes (be careful hot!) and put them in a large bowl. Mash with a potato masher or your hands, add flour and semolina. Season with salt and knead until everything is combined into a uniform dough. If you like it very fine, you can also use a food processor for this step.
250 g Potatoes, 150 g fine spelt flour, 50 g Wheat grits, ¾ tbspn Salt, 1 Pinch of nutmeg
Heat a large pot of salted water for the dumplings.
Reheat pan previously used for feta-spinach filling and fry onion rings in a little oil until golden brown.
Divide dough into 8 equal portions and flatten by hand (see picture). Place FETA-SPINAT filling in the center and seal with the dough from the inside out until an even dumpling is formed. Repeat until 8 dumplings are formed.
Place the dumplings in the salted water and boil for 15 minutes. Remove from water and serve directly.
Top with fried onion and fresh chives (optional margarine) and enjoy!
2 red onions, Chives to taste, Salad to taste
Spinach dumplings are best enjoyed fresh, can also be wonderfully prepared the day before.