Bavarian Spinach Dumplings

Ingredients

In the original Lebanese dish, Khobeizeh, the main ingredient is mallow leaves, which are not commonly found in Bavarian cuisine. Therefore, for the Bavarian Spinach Dumplings, we substitute mallow leaves with fresh spinach, which is readily available in Bavaria. Additionally, the spices used in the original dish are adapted to the flavor profile of Bavarian cuisine, incorporating nutmeg for a warm and aromatic touch. We alse have the original recipe for Khobeizeh, so you can check it out.

• 500g (1.1 lb) fresh spinach 500g (1.1 lb) fresh spinach
• 200g (7 oz) bread crumbs 200g (7 oz) bread crumbs
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 eggs 2 eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Water, for boiling Water, for boiling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 8g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   Wash the fresh spinach thoroughly and blanch it in boiling water for 2 minutes. Drain and squeeze out any excess water. Finely chop the blanched spinach.
2. 2.
   In a large mixing bowl, combine the chopped spinach, bread crumbs, minced garlic, eggs, salt, black pepper, and nutmeg. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the mixture into small dumplings, about the size of a golf ball.
4. 4.
   Bring a pot of water to a gentle boil. Carefully drop the dumplings into the boiling water and cook for about 10 minutes, or until they float to the surface.
5. 5.
   Using a slotted spoon, remove the dumplings from the water and transfer them to a serving dish.
6. 6.
   Serve the Bavarian Spinach Dumplings hot with a creamy sauce or alongside a hearty stew.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach briefly to retain its vibrant green color and remove any bitterness.

Tips & Tricks

• For a richer flavor, sauté the minced garlic in a little butter before adding it to the dumpling mixture.
• Serve the Bavarian Spinach Dumplings with a creamy mushroom sauce for a delightful combination of flavors.
• If you prefer a smoother texture, you can blend the spinach before mixing it with the other ingredients.
• Experiment with different herbs and spices to customize the flavor of the dumplings to your liking.
• Leftover dumplings can be pan-fried for a crispy exterior.

Serving advice

Serve the Bavarian Spinach Dumplings as a main course accompanied by a creamy mushroom sauce and a side of roasted vegetables or sautéed mushrooms.

Presentation advice

Arrange the dumplings on a platter, garnished with a sprinkle of fresh parsley or chives for a pop of color. Serve them alongside the sauce and side dishes for an appealing presentation.