Steamed spinach dumplings in paprika sauce

Name: Steamed spinach dumplings in paprika sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Bread rolls (approx. 50 g each; from the previous day); 1⁄4 l milk (1,5 % fat); 3 Onions; 100 g Baby Spinach; 3 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 3 Peppers (e.g. yellow and red); 1 TABLESPOON Vegetable broth; 4 TABLESPOONS Ajvar (spicy paprika preparation; glass); 2 TABLESPOONS light cream cheese

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Bread rolls (approx. 50 g each; from the previous day)
1⁄4 l milk (1,5 % fat)
3 Onions
100 g Baby Spinach
3 Eggs (Gr. M)
7-10 Tbsp salt, pepper
3 Peppers (e.g. yellow and red)
1 TABLESPOON Vegetable broth
4 TABLESPOONS Ajvar (spicy paprika preparation; glass)
2 TABLESPOONS light cream cheese

Directions

1
Dice the buns. Heat milk, pour over. Soak for about 15 minutes. Peel and chop the onions. Wash spinach and, except for a little bit, boil water over it. Quench, drain and chop.
2
Knead with eggs, half onions and bread rolls. Season with salt and pepper. Form approx. 12 dumplings from it.
3
Clean, wash and finely dice the peppers. Bring to the boil with the rest of the onions, 600 ml water and stock. Simmer for about 15 minutes.
4
Steam dumplings covered in a pot with steaming insert for about 10 minutes. Take out the dumplings. Remove sauce from the stove. Stir in Ajvar and cheese. Heat, but do not boil! Season with salt and pepper. Arrange everything.