Spinach dumpling with turkey dumplings

Name: Spinach dumpling with turkey dumplings
Yield: 4
Ingredients: 600 g Spinach; 7-10 Tbsp Salt; 300 g plain rolls from the day before; 1 Onion; 2 Garlic cloves; 50 g streaky smoked bacon; 10 g clarified butter; 4 Eggs (size M); 90 g Flour; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 g Shallots; 375 g white mushrooms; 600 g Turkey breast (in one piece); 3-4 Tbsp Oil; 1/2 l Fine chicken broth; 250 g Schmand; 4-5 Tbsp sauce thickener; 2-3 TABLESPOONS Breadcrumbs; 20-30 g Parmesan cheese finely sliced; 7-10 Tbsp roughly chopped red peppercorns; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

600 g Spinach
7-10 Tbsp Salt
300 g plain rolls from the day before
1 Onion
2 Garlic cloves
50 g streaky smoked bacon
10 g clarified butter
4 Eggs (size M)
90 g Flour
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 g Shallots
375 g white mushrooms
600 g Turkey breast (in one piece)
3-4 Tbsp Oil
1/2 l Fine chicken broth
250 g Schmand
4-5 Tbsp sauce thickener
2-3 TABLESPOONS Breadcrumbs
20-30 g Parmesan cheese finely sliced
7-10 Tbsp roughly chopped red peppercorns
7-10 Tbsp Parsley

Directions

1
Clean the spinach, wash it thoroughly and cook it in little boiling salted water for 2-3 minutes. Let the spinach cool, squeeze out well and chop finely. Dice the bread rolls. Peel onion and garlic.
2
Finely dice onion, press garlic through a garlic press. Cut bacon into small cubes. Heat fat and fry bacon in it until golden brown. Add onions and garlic and fry until transparent.
3
Mix with the bread cubes. Beat the eggs and add to the bread together with the spinach. Then stir in flour and season the mixture with salt, pepper and nutmeg. Cover and let it rest for about 1 hour.
4
Put the shallots in boiling water and let them steep for about 2 minutes. Peel and halve the shallots. Clean the mushrooms and also halve them. Cut turkey breast into small cubes. Heat some oil in a large pan and fry the turkey meat briefly in it.
5
Take out, put the remaining oil in the pan and fry the mushrooms and shallots as well. Add meat again, season with salt and pepper and deglaze with stock. Stir in sour cream, bring to the boil and cook for 4-5 minutes.
6
Add the sauce thickener while stirring and cook again for about 1 minute. Keep warm. Form 12-14 dumplings from the dumpling dough (if the dough is too soft, stir in breadcrumbs). Put the dumplings into plenty of boiling salted water and let them simmer at low to medium heat for 9-10 minutes.
7
Lift out the dumplings, drain well and arrange on plates with turkey strips. Sprinkle with parmesan slices and red pepper and serve garnished with parsley.