Dish

Spinatknödel

The dough for Spinatknödel is made from flour, eggs, and water. The filling is made from spinach, bread crumbs, eggs, and salt. The dough is rolled out and cut into circles, and then the filling is placed in the center of each circle. The dough is then folded over the filling and the edges are pinched together to seal the Spinatknödel. The Spinatknödel is then boiled in salted water until it is cooked through. Spinatknödel can be served hot or cold, and is often topped with melted butter or a creamy sauce.

European cuisine› German cuisine

Dumplings

Origins and history

Spinatknödel has been a traditional dish in Austria for centuries, and is believed to have originated in the Tyrol region. It was originally made with a filling of leftover spinach and bread, and was a way for people to use up their leftovers. Today, Spinatknödel is a popular dish throughout Austria and is often served at special occasions such as weddings and holidays.

Dietary considerations

Spinatknödel is not suitable for those who are gluten intolerant or have a wheat allergy.

Variations

There are many variations of Spinatknödel, including Spinatknödel with cheese or bacon. There is also a sweet version of Spinatknödel which is filled with fruit and sugar.

Presentation and garnishing

Spinatknödel can be presented on a platter with a drizzle of melted butter or a creamy sauce on top. It can also be garnished with fresh herbs such as parsley or chives.

Tips & Tricks

When making Spinatknödel, be sure to use fresh spinach and bread crumbs for the filling. Also, be sure to seal the edges of the Spinatknödel tightly so that the filling does not leak out during boiling.