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Traditional Spinatknödel - Traditional Austrian Spinach Dumplings

Cuisine Austrian
Keyword austrian spinach dumplings, austrian spinatknödel
Prep Time 20 minutes
Cook Time 15 minutes
Resting time 20 minutes
Total Time 55 minutes
Servings 2 people

Equipment

Ingredients

  • 500 g spinach frozen
  • 20 g butter
  • 1 onions very finly chopped
  • 4 whaet bread rolls old or fresh, from the bakery (good quality)
  • 125 g milk warm
  • 1 tsp salt
  • nuttmeg
  • 2 eggs M or L
  • 1 garlic clove chopped, optional
  • 50 g shredded parmesan to serve
  • 2 tbsp chieves to serve
  • 50 g brown butter to serve

Instructions

Make the dough

  • Method 1
    Take the spinach out of the freezer two hours before you making the dumplings.
    Method 2
    If you don't have time, you can fry frozen spinach on non-stick pan for 10 minutes on medium-high heat. The second method ensures that spinach loses some of the water - which is important, so the dumplings won't fall apart while cooking.
  • 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 small cubes and put them into large bowl. It might take up to 12 minutes.
  • Heat up the milk until warm, pour evenly it over them. Set aside for 10 minutes.
  • Remove the rest of the water from the spinach. The best way to do that is to squeeze it with your hands.
  • If spinach has large leaves, you must cut them into smaller pieces.
  • Season the mixture with salt and nutmeg. Add the dry spinach, fried onions and eggs and make a dough with your hands until the ingredients combine.
    At this point you can also add chopped garlic, if you like! I always do!
  • Set aside for 20 minutes, before you start forming the dumplings.

Form & cook the dumplings

  • Set a large pot (5,5l) filled with 4l of salty water. Bring it to a boil and lower the heat so the water just simmers.
  • Check if the dough is sticky enough for you to be able to form medium (as big as a table tennis ball) dumplings out of the dough. if the dough is very sticky, it is easier to form the bread dumplings with wet hands - just saying;)
  • I always make and cook one test dumpling to check if the dumpling doesn't fall apart. For this you need to form a regular size spinach dumpling and put it gently into the pot with simmering water, if the dumoling deosn't fall apart after first 5 minutes then you can form the rest of the dumplings.
  • If the dough is too hard: add a little more milk.
    If the though is too wet and falls apart: add some breadcrumbs or another egg and breadcrumbs.
  • Place the dumplings in the water and simmer them without a lid for 15-20 minutes.
  • While the dumplings are simmering: grate the parmesan, chop the chieves and brown the butter.
  • Serve warm with brown butter and grated parmesan on the top!

Notes

For meat variation please visit: Austrian Speckknödel - Austrian Dumplings with bacon.