Spinach Dumplings With Walnut Parmesan

The combination of spinach dumplings and walnut parmesan is a match made in heaven. This recipe is a little bit time consuming but totally worth the effort.

https://www.cutoutandkeep.net/projects/spinach-dumplings-with-walnut-parmesan • Posted by Sonja T.

You will need

For the dumplings:
300 g White Bread 300 mm Soy Milk 150 g Spinach 1 Onion 1 Garlic Cloves ½ tsp Sea Salt 1 pinch Pepper 1 pinch Nutmeg ¼ bunch Parsley ¼ bunch Chives 4 tbsp All Purpose Flour 30 g vegan butter
For the walnut parmesan:
60 g Walnuts 40 g Nutritional Yeast 40 g Breadcrumbs ¼ Sea Salt

Project Budget

Time

Difficulty

Description

Instructions

1. Cut off the bread crust and cut the rest into cubes. Put into bowl and add the warmed milk. Cover and let it sit for about 30 minutes.

2. Dice the onion, garlic and spinach. Heat up some oil in a pan and fry the onions until transparent, then add the garlic and spinach. Cook until the spinach is wilted.

3. Add the spinach, spices, herbs and flour to the soaked bread and mash until well combined.

4. Fill a big pot with water and get it to a boil and add some salt. Shape the mixture into small dumplings and cook them for 15 minutes (I recommend you to take the time and cook one sample dumpling to make sure it doesn’t fall apart – if it does, add more flour).

5. In the meantime prepare the Parmesan. Put everything in a blender and pulse until well combined. Can be stored in the refrigerator for multiple weeks.

6. Remove from water and place on a plate. Melt the butter and drizzle it over the dumplings. Sprinkle generously with the walnut parmesan.