Stuffed Potato Dumplings, Spinach

Last Updated on September 16, 2024

From the potato dough prepared patties, these filled with a mixture of minced or chopped ham, to which we added fried onions, egg white, nutmeg, breadcrumbs, salt and pepper, closed cooked in the shape of dumplings, served together with steamed seasoned spinach puree.

Ingredients:

Rule for 4 servings: 800 g of potatoes cooked in their skins the day before 250-300 g children’s semolina 300 g

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1 handful of breadcrumbs 2 tablespoons salami (starch meal) 2 pieces oats 1 pk small onion nutmeg lard water pepper salt For spinach: 500 g frozen spinach puree 1 tbsp 4 pcs garlic cloves 3 pcs eggs

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1 pc rich vegetable broth (Knorr) 1 pc larger onion pepper salt

Procedure:

1. Peel and finely grate the potatoes
2. Add the rest of the ingredients for the dough, i.e. baby semolina, solamyl, whole egg and one egg yolk, salt and quickly work into a roll which is cut into 4 cm thick pieces
3. Fill these with a mixture of minced or chopped ham to which we have added fried onion, egg white, nutmeg, breadcrumbs, salt and pepper
4. Fill the individual rounds, close the dumplings and cook in salted water for about 10 minutes, depending on size
5. Fry the onion in the lard, add the spinach and broth, simmer for ten minutes, then add the egg, garlic, season with salt and pepper and cook briefly
6.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika

Spinach