Vegan Spinach Napkin Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g bread roll (s), old
- 200 g spinach, fresh or frozen
- 1 small onion (s)
- 125 ml soy milk (soy drink), or another vegetable milk
- 1 teaspoon oil
- nutmeg
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- If frozen spinach is to be used, let it thaw and squeeze out the leaked liquid.
- Cut the rolls into cubes and place in a bowl. Now chop the onion and fry in a little oil. If you use fresh spinach, you can now add it to the onions and let them collapse briefly. Then add onions and spinach to the rolls and mix with vegetable milk, salt, pepper and nutmeg.
- It is best not to add all of the milk directly, because the liquid required depends on the age of the rolls and the liquid in the spinach.
- Once you have achieved a consistency that is nicely homogeneous and sticky, short, thick sausages are formed from the dough, which are wrapped in cling film. Then the film is knotted at both ends. The dumplings are cooked for 15 minutes in slightly simmering, but not fizzy, boiling water. Then you can open the parcel again and serve the dumplings, cut into slices.
- Don`t worry, cling film can withstand temperatures of approx. 140 ° C without melting! In a first attempt I cooked these dumplings in water without foil. That also worked without them completely disintegrating, but with foil you are definitely on the safe side.
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