Spinach dumplings with fresh goat cheese

I’ve been snooping around German blogs again, looking for good stuff to eat. And if you don’t mind a wee tad adventure, come along….

These dumplings are classic southern German/Tyrolean. They work as a carbo course with dinner, or even just on their own. Thank you to Rock the Kitchen for the inspiration and the yummy photo!



100 g day-old bread

100 ml milk

250 g frozen spinach (or cooked/chopped/squeezed of liquid)

1 small onion

1 garlic clove

1 Tbsp canola or olive oil

30 g fresh goat cheese

25 g freshly grated Emmenthaler, Gouda, Raclette or Gruyere cheese

75 g flour

1 egg

Salt and Pepper to taste


15 g butter

Freshly grated Parmesan


Tear bread into small chunks, put in bowl and pour milk over bread. Allow to soak for 15 min.

If using frozen spinach, thaw and then press together to wring out water. Chop coarsely. Peel onion and garlic, chop finely.

Heat canola or olive oil in saute pan and fry onion and garlic until just starting to become transparent. Cool slightly and then mix together with spinach and milk-soaked bread. Add in goat cheese, grated cheese. flour and egg, as well as salt, pepper and nutmeg. Mix well with hands. Allow flavors to meld for 10 minutes.

Bring water in a large pot to boil and salt when boiling. Take enough dumpling dough from the bowl to form a golf ball-sized dumpling and carefully lower into the boiling water. Lower the temperature on the pot to simmer and continue making dumplings for the pot until all dough is gone. Simmer dumplings for 15 min.

Just before the dumplings are done, melt butter in the saute pan and allow it to brown ever so slightly. Put the cooked dumplings in the pan and roll them around to coat. Sprinkle grated parmesan over the top of the dumplings and serve.

If desired, you can crumble cooked bacon into the dumpling dough or cut Canadian bacon or ham into small cubes and mix them in before cooking. You could also brown the dumplings in bacon grease after cooking, for a heartier flavor.


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