Bavarian spinach dumplings - so moist more than ever!

The bavarian dumpling or also called "Kloß" is versatile. Thus, it is sometimes served as a main dish, side dish, soup garnish, or even a sweet variant. Due to its versatile uses, there are also many different types of dumplings. In Bavaria, the most famous dumpling varieties are the potato dumpling and the bread dumpling. However, we at food for flexitarians will show you a different dumpling today. The spinach dumpling. Super, tasty and quickly prepared.

Ingredients

• 150 g dumpling bread

• 125 ml milk

• 400 g baby spinach

• 60 g butter

• 1 egg

• 1 tablespoon breadcrumbs

• half onion

• half tablespoon flour

• parmesan cheese (optional)

• half clove of garlic

• Fresh nutmeg

• salt/pepper

Instructions

First, peel the onion and garlic and then cut them into small brunoise. Now heat a pan with some of the butter and sauté the onion in it. Now add the washed baby spinach and cook it—season with salt, pepper and freshly grated nutmeg. Now let the spinach cool down a bit.

Next, put the dumpling bread in a bowl and add the milk, the egg, the tablespoon of breadcrumbs, and the flour to the bread.

Now work the cooled spinach into the dumpling mixture and season with salt and pepper. Now let the dumpling dough rest for about 15 minutes.

Tip: If the mass is too wet, simply add some more flour.

During the 15 minutes waiting time, bring water to a boil in a saucepan and salt it generously.

In the last step, form dumplings about the size of a hand and then finish cooking them in the boiling water.

Resumé

We at food for flexitarians think the vegetarian spinach dumplings are ingenious. Have fun cooking them. Especially when the dumplings are tossed again in butter and served with fresh parmesan,h