Vegetarian Spinach Dumplings in Sage Butter - Simple & Hearty
Looking for a vegetarian soul food that not only warms you up but also tastes fantastic? These vegetarian spinach dumplings in sage butter are my absolute favorite dish when the weather gets cooler and I want to get really cozy. As a hobby cook with a weakness for Alpine cuisine, I have perfected this dish. The combination of fresh leaf spinach, spicy hard cheese, and nutty sage butter is simply unbeatable. The best part: you don't need any ready-made products! Everything is prepared from fresh, high-quality ingredients. I will explain the individual steps so simply that even beginners in the kitchen will achieve a professional result. These dumplings are not only healthy, but also quick to make and bring a touch of Italian-Austrian zest for life directly to your dining table. Grab your apron and let's get started together – it will be delicious, I promise!
Ingredients
Preparation
Cut the stale bread (2) into small cubes and place in a bowl, pour the lukewarm milk (100 ml) over them and let soak for a short while.
Briefly sauté the leaf spinach (250 g) in a pan until wilted, squeeze out excess water well, and chop finely.
Briefly sauté the finely chopped onion (1) in a little butter until translucent.
Now add the squeezed spinach (250 g), the egg (1), the grated mountain cheese (50 g), and the sautéed onions (1) to the bread mixture.
Knead everything with your hands into a firm dough and shape into four to five equal-sized dumplings using moistened hands.
Let the dumplings simmer in salted water for about 10 to 12 minutes until they float to the surface.
Meanwhile, melt the butter (40 g) in a pan until it foams and turns slightly brown, then fry the fresh sage leaves (6) in it until crispy.
Remove the finished spinach dumplings from the water, let them drain briefly, and toss directly in the sage butter (40 g).
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