Bavarian Spinach Dumplings in Creamy Sauce

Ingredients

In this Bavarian adaptation, the traditional Indian spices like cumin, coriander, and turmeric are replaced with the subtle flavors of nutmeg and Bavarian mustard. The original dish's tomato-based curry is transformed into a creamy sauce, which is a characteristic feature of Bavarian cuisine. Additionally, the dumplings are made with breadcrumbs instead of the traditional Indian paneer (cottage cheese) to suit the Bavarian taste. We alse have the original recipe for Palak kofta curry, so you can check it out.

• For the dumplings: For the dumplings:
• 500g (1.1 lb) spinach, blanched and finely chopped 500g (1.1 lb) spinach, blanched and finely chopped
• 200g (7 oz) breadcrumbs 200g (7 oz) breadcrumbs
• 2 eggs 2 eggs
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• Salt, to taste Salt, to taste
• For the creamy sauce: For the creamy sauce:
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250ml (1 cup) vegetable broth 250ml (1 cup) vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 tablespoon Bavarian mustard 1 tablespoon Bavarian mustard
• Salt and pepper, to taste Salt and pepper, to taste
• For garnish: For garnish:
• Fresh parsley, chopped Fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the blanched and chopped spinach, breadcrumbs, eggs, nutmeg, and salt. Mix well until the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small dumplings, about the size of golf balls.
3. 3.
   In a large pot, bring salted water to a boil. Gently drop the dumplings into the boiling water and cook for about 10 minutes or until they float to the surface. Remove the dumplings from the water and set aside.
4. 4.
   In a separate pan, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
5. 5.
   Pour in the vegetable broth and bring it to a simmer. Stir in the heavy cream and Bavarian mustard, and season with salt and pepper to taste.
6. 6.
   Add the cooked spinach dumplings to the creamy sauce and simmer for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Bavarian spinach dumplings in creamy sauce hot, garnished with fresh parsley.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach properly to retain its vibrant green color and nutrients.
• Bavarian mustard — Use a mild Bavarian mustard to add a subtle tanginess to the creamy sauce without overpowering the dish.

Tips & Tricks

• To enhance the flavor of the creamy sauce, you can add a splash of white wine while simmering.
• For a richer sauce, substitute half of the heavy cream with sour cream.
• Serve the dish with a side of warm Bavarian pretzels for an authentic touch.

Serving advice

Serve the Bavarian spinach dumplings in creamy sauce as a main course accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of crisp white wine.

Presentation advice

Arrange the spinach dumplings in a shallow bowl, ladle the creamy sauce over them, and sprinkle with freshly chopped parsley for a pop of color. Serve it with a side of pretzels or bread rolls.