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🍽️ Potato Dumplings with Spinach Filling

213 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly. Steam about 150 grams of the potatoes for around 30 minutes until they are cooked through.
  2. 2. Boil the quail eggs for about 3 minutes so that the yolk remains soft. Let the eggs cool down completely afterwards.
  3. 3. Wash the spinach and remove tough stems. Set aside some nice leaves for decoration. Blanch the remaining spinach for approx. 1 minute in salted water (cook briefly in boiling water). Shock it immediately with cold water, squeeze it well, and chop it finely. Season the spinach with salt, pepper, and nutmeg.
  4. 4. Peel the remaining raw potatoes and grate them finely. Squeeze the grated potatoes well in a kitchen towel. Catch the released liquid. Wait until the starch has settled at the bottom, carefully pour off the water, and add the starch to the potatoes.
  5. 5. Peel the steamed potatoes and press them through a potato ricer directly onto the raw potatoes.
  6. 6. Take the yolk from the boiled quail eggs and add it to the potato dough. Season everything with salt and nutmeg.
  7. 7. Knead the ingredients into a smooth dough. If the dough is too soft, add a little extra starch. Divide the dough into 8 equal portions.
  8. 8. Flatten each portion. Place 1 tablespoon of the seasoned spinach filling in the center. Seal the dumplings by pressing the edges firmly together.
  9. 9. Place the dumplings in a pot of simmering water. Let them cook through for approx. 20 minutes, but do not let the water boil vigorously.
  10. 10. Clean the mushrooms. Fry them in a pan with hot butter for approx. 5 minutes. Season them with salt and pepper while frying.
  11. 11. Plate the finished dumplings with the fried mushrooms and the reserved spinach leaves, and serve.

Nutrition per serving