Spinach Pretzel Dumplings À La Conny
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 pretzel (s)
- 2 roll (s)
- 100 g spinach leaves
- 750 ml vegetable stock, strong
- 2 medium onion (s), red
- 1 teaspoon nutmeg, grated
- possibly breadcrumbs
Print Recipe
Pin Recipe Instructions
- Cut the pretzels into small thin slices. Chop the bread rolls in a food processor - like coarse breadcrumbs. Wash and roughly chop the spinach leaves. Peel the onions and cut into small cubes. Put everything in a bowl, pour the grated nutmeg and the hot broth over it. Stand for a moment and let it stand. Then knead everything well with your hands. If the mixture is too moist, just add a little breadcrumbs. The mass should no longer stick to the hands and should be easy to shape.
- Bring the water to a boil, turn the heat down and add the dumplings to the simmering water. It is important that it should no longer boil bubbly, but just simmer in front of it. The dumplings are ready after approx. 12-15 minutes, depending on their size. Lift out the dumplings with a slotted spoon and enjoy.
- From this mass you get about 10 dumplings (not quite the size of a tennis ball).
- Tip: I leave these dumplings uncovered for about 1 - 1.5 hours before I cook them. This way they dry a little on the surface. Maybe that`s why they`ve never fallen apart for me.
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