vegetable - spinach dumplings
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or
other works.
Steamed Spinach Dumplings
These
can be partially made in advance. Just mix the egg and the bread in
when you are ready to steam them.
serves 2 generously or 4 (6 to 8 dumplings)
1 package of whole leaf spinach, +-300 g.
1 sm. shallot, minced
1 sm. garlic clove
1/8 t. grated nutmeg
2 slices of stale whole wheat or white sandwich bread or equivalent (or dry fresh in the oven on low heat)
1-1/2 T. flour
2 T. grated Parmesan cheese plus extra for garnish
a little milk
1 beaten egg
salt and pepper
garnish: 1-1/2 T. melted butter and curls of fresh grated Parmesan cheese
Cut off the crusts of the stale bread, place in a bowl and cover with milk.
Melt a little olive oil and sauté the shallot several minutes. Add the finely chopped garlic and continue to sauté carefully until soft. Remove and set aside. Add the spinach to the same pan and cook according to package instructions using little water - but do not overcook. Use a strainer and press out the liquid.
Squeeze the milk out of the softened bread (you should have about a cup) and place in a bowl. Add the reserved shallot and the rest of the ingredients and mix with a fork. Mash quickly so that the bread and flour are evenly distributed with the spinach. (If the mass seems a little too loose, add a spoon of fine bread crumbs.) Allow to rest several minutes.
In the meantime, boil the water and place the oiled steamer in place. Use a soup spoon and your fingers to form small dumplings about the size of a golf ball. Work quickly. Place each one gently into the steamer. Steam for 10-15 minutes. They are done when you insert a knife and the center feels firm. Touch the knife blade to under your bottom lip. If it feels hot, they are done.
Serve as a first course or as a side dish. Drizzle over a little melted butter and garnish with fine curls of grated Parmesan cheese.
Note: this dish accompanies the Chicken Breasts with Wine and Juniper Sauce but may of course be served whenever spinach is preferred and works especially well with pasta or rice as an accompaniment. The mass may be made hours in advance, however add the beaten egg to the room temperature mass and mix well.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant