Traditional Spinatknödel

Course Main Dish

Cuisine Austrian

Keyword austrian spinatknödel

Prep Time 20

Cook Time 25

Resting time 35

Servings people

Take the spinach out of the freezer one hour before you plan making the dumplings.
Fry the chopped onions on the medium heat until golden brown. Don't rush it! The slower you fry them the better they will taste!:)
Cut the bread rolls into cubes and put them into large bowl.
Heat up the milk until warm, pour it over them. Set aside for 10 minutes.
Season the mixture with salt and nutmeg. Add the onions and the eggs and make a dough with your hands until the ingredients combine.
Set aside for 20 minutes, before you start forming the dumplings.

After 30 minutes check if you are able to form small (as big as a table tennis ball) dumplings out of the dough.
Add the garlic.
The dough I made was a bit too wet therefore I added 8 tablespoons breadcrumbs.
If the dough is too hard: add a little more milk. If the though is too wet, add more bread rolls/breadcrumbs. If the dough doesn't stick together you may need to add another egg.
It is easier to form the bread dumplings with wet hands - just saying;)

Set a large pot with salty water and wait until boils. Lower the heat.
In the meantime form the dumplings and simmer them in a pot without a lid for 15-20 minutes. I always add one test dumpling to the water to check if the dumpling doesn't fall apart. Make sure that the water doesn't boil, just simmers!
Grate the parmesan, chop the chives and brown the butter.
Serve warm with brown butter and grated parmesan on the top!