Bread and spinach dumplings on shredded meat

Name: Bread and spinach dumplings on shredded meat
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 Bread rolls from the previous day (approx. 300 g); 275 ml Milk; 200 g deep-frozen leaf spinach; 1/2 bunch Spring onions; 125 g cherry tomatoes; 1 collar Parsley; 50 g Gruyère cheese; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 600 g Pork from the topside; 2 TABLESPOONS Oil; 30 g + 2 tablespoons butter or margarine; 30 g Flour; 100 ml dry red wine; 500 ml Vegetable broth; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

6 Bread rolls from the previous day (approx. 300 g)
275 ml Milk
200 g deep-frozen leaf spinach
1/2 bunch Spring onions
125 g cherry tomatoes
1 collar Parsley
50 g Gruyère cheese
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
600 g Pork from the topside
2 TABLESPOONS Oil
30 g + 2 tablespoons butter or margarine
30 g Flour
100 ml dry red wine
500 ml Vegetable broth
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Finely dice rolls, warm milk lukewarm. Pour over the rolls and soak for about 15 minutes. Bring the spinach to the boil in a saucepan with 1 tbsp. water, cover and simmer over medium heat for 5-6 minutes until the spinach has defrosted. Remove from the heat, drain in a sieve and allow to cool for about 5 minutes. Clean, wash and cut the spring onions into rings. Wash cherry tomatoes, cut in half. Wash parsley, dab dry, chop finely. Grate cheese
2
Carefully squeeze the buns. Mix eggs, cheese, parsley and spinach with the rolls in a bowl and knead everything well. Season with salt, pepper and nutmeg
3
Form 6 rolls (each approx. 15 cm long and 5 cm Ø) from the mixture. Place 1 roll each on cling film and wrap. Wrap the rolls tightly with aluminium foil again and twist the edges together like candy. Bring plenty of salted water to the boil in a wide saucepan. Add the rolls and let them simmer at low heat for about 30 minutes. Remove finished rolls from the water. Remove foil and cut dumplings into thick slices
4
Wash the meat, dab dry and cut into strips. Heat oil in a pan. Fry the meat for approx. 3 minutes, turning it over. Remove the meat. Add 30 g fat to the frying set, let it melt, dust with flour, deglaze with red wine and stock. Let simmer for about 10 minutes. Add meat, cherry tomatoes and spring onions, season with salt and pepper. Heat 2 tablespoons of fat in portions in a large pan. Briefly fry the dumplings in the pan. Serve the dumplings with the shredded meat