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Had a craving for Austrian spinach
dumplings last night, a dish that quickly made it on my list of
favorites after an austrian friend made them for me. But delicious as
they are, you need time and patience to make them, as they require lots
of soaking and waiting! I did make them the authentic way once, but
last night i wanted to do something that wouldn't take as long. So i
tweaked the recipe a bit and i'm happy to say that the results were
every bit as impressive!
Here's my quick and easy take on the vegetarian austrian dumplings!
What you need :
400 gms frozen spinach
6 slices bread, chopped into small cubes
2 medium white onions, chopped
1 tsp chopped garlic
2 tbsps olive oil
2 tbsps grated emmental cheese
3 tbsps mozzarella cheese
3 tbsps fresh cream
few twigs fresh basil
salt and pepper
parmesan, parsley and butter to serve
To
get started, heat olive oil in a big non-stick pan, add the onion and
garlic and sautee till it starts turning golden-brown (defrost the
spinach in the meantime). Toss in the bread cubes and sautee another 5
mins. I used white bread but you can easily substitute with brown!
Drain all excess water from the defrosted spinach.
Add the spinach to the pan, along with some salt and pepper. Keep the flame low.
Add
the cream and sprinkle the emmental and mozzarella and fold everything
into the mixture as it melts. The original recipe calls only for
emmental but i think mozzarella adds a smooth touch to it.
Chop
some basil leaves while the water from the mixture disappears. Could be
substituted by any other herb depending on your preferences, but try to
use fresh herbs if possible instead of the dried variety.
Add the basil to the mixture and turn off the stove.
Let it cool before rolling into medium-size balls.
Arrange
2-3 balls per plate and top with some melted butter. I used about one
teaspoon per dumpling but be generous if you're not watching the
calorie-meter :) Sprinkle some grated parmesan and parsley and top off
with a few basil leaves and VOILA!
