Potato mince dumplings on creamed spinach

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel 1 onion and cut into fine cubes. Knead with minced meat and 2 tablespoons of breadcrumbs. Season with paprika, marjoram, salt and pepper. Form minced meat into 12 balls. Divide the dumpling dough into 12 portions.

2. 2

   Press flat on the palm of each hand, place around a meatball and press firmly. Turn into round dumplings with moistened hands. Boil up salted water in two large pots. Add the dumplings and let them simmer in boiling water for 20-25 minutes until they rise to the surface.

3. 3

   In the meantime clean the spinach and wash it thoroughly. Blanch in boiling salted water for about 1 minute. Drain, rinse cold and drain well. Peel and finely dice 1 onion. Heat 2 tablespoons of butter in a saucepan and fry the onion until transparent.

4. 4

   Dust with flour and sweat it. Add 300 ml water and cream while stirring. Bring to the boil, stir in stock. Let simmer for about 5 minutes. Add leaf spinach to the cream sauce and warm it up.

5. 5

   Season to taste with salt, pepper and nutmeg. Heat 2 tablespoons of butter in a pan. Fry 3 tablespoons of breadcrumbs in it until golden brown. Lift the dumplings out of the pan and drain them well. Serve on creamed spinach.

6. 6

   Put butter crumbs on the dumplings. Garnish with marjoram.

Nutrition Facts

KCAL
690 kcal

CARBS
70 g

FATS
34 g

PROTEINS
27 g