Quick, hearty and vegan spinach dumplings made in a skillet, served with lamb's lettuce and finished with a classic vinegar and oil dressing. A South Tyrolean classic for the whole family. Suitable for frying out in the pan or cooking in salt water.
1red onionpeeled and finely chopped, alternatively 1-2 tsp onion powder
1tbspnGarlic granulesor 1-2 fresh garlic cloves, pressed or finely diced
260gBread cubesI use GLUTENFREIE BRÖTCHEN stale baked, cut into cubes, as soon as you use "normal" wheat or spelt rolls, the recipe is NO longer gluten-free
Add the onion and garlic (if you use fresh garlic, add it now) and sauté briefly while stirring.
1 red onion, 1 tbspn Garlic granules
Add spinach, cumin whole, salt and pepper and stir until everything is combined.
250 g Spinach frozen, 1 tbspn Cumin, 1-2 tbspn Salt, Pepper to taste
Steam (preferably with a lid) for 3-5 minutes until spinach is nice and soft and cooked through.
Remove from heat and set aside.
Place bread cubes in a large bowl, add vegetable milk, starch and spinach vegetables. Roll well with your hands until everything is combined into an even dough.
260 g Bread cubes, 280 ml Plant milk, 2 tbspn Tapioca starch, 250 g Spinach frozen
Heat pan again and add a little oil to taste.
Separate eight equal portions, shape into balls and flatten slightly.
Add to hot pan and sear for 3-4 minutes on each side.
In the meantime, prepare the salad (if desired).
200 g Lamb's lettuce, 1 Portion of balsamic dressing
Spinach dumplings serve hot together (optional) with salad and pumpkin seeds, enjoy!