Steamed spinach dumplings with paprika sauce

Name: Steamed spinach dumplings with paprika sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Bread rolls (50 g each; from the previous day); 250 ml low-fat milk; 1 package (100 g) ready-to-cook baby spinach; 4 small onions; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 small red and yellow peppers; 600 ml Vegetable broth; 4 TABLESPOONS Aiwar (spicy-hot spice paste); 3 TABLESPOONS low-fat cream cheese; 7-10 Tbsp Sugar

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Bread rolls (50 g each; from the previous day)
250 ml low-fat milk
1 package (100 g) ready-to-cook baby spinach
4 small onions
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 small red and yellow peppers
600 ml Vegetable broth
4 TABLESPOONS Aiwar (spicy-hot spice paste)
3 TABLESPOONS low-fat cream cheese
7-10 Tbsp Sugar

Directions

1
Finely dice the rolls. Heat the milk, pour over the rolls and let them steep for about 15 minutes. Peel and finely dice the onions. Wash the spinach and put some leaves aside for serving. Pour boiling water over the rest of the spinach in a bowl and leave to stand for about 1/2 minute.
2
Rinse spinach in cold water, drain and chop coarsely. Add eggs, spinach and half of the onion cubes to the rolls. Knead everything well, season with salt and pepper. If the mixture is too dry, add some more milk. Form 12 dumplings
3
Clean, wash and finely dice the peppers. Simmer the bell peppers, remaining onions and stock in a pot for about 15 minutes. Put some water in a pot with a steamer insert. Insert the steamer. Cover the dumplings and steam for about 10 minutes, if necessary in portions.
4
Take out the dumplings and keep them warm. Take the pot with the paprika off the stove, stir in the aiwar and cream cheese, heat up again if necessary, but do not boil! Season sauce with salt, pepper and sugar. Arrange dumplings, sauce and remaining spinach on plates