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Holy Thursday: spinach and mozzarella dumplings

Spinat-Mozzarella-Knödel
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[Werbung*] Spinach Mozarella Dumplings on Holy Thursday. In Germany on the so called "green" Thursday there is traditionally something green on the table and so also for me or us. And if you still lack the right idea, I have an absolutely delicious and extremely green recipe for you, which can also be prepared perfectly the day before. So how about my recipe for spinach and mozzarella dumplings and a green salad as a side dish ?! By the way, I got the recipe from my mom. She has been cooking these dumplings since childhood (also outside Holy Thursday) and I still love them today.

Did you know Holy Thursday is the German term for the fifth day of Holy Week. Christians commemorate Jesus' last supper with his twelve apostles on the eve of his crucifixion.

Ingredients

  • 1 large pack of butter toast or stale bread rolls;
  • 2 mozzarella;
  • 1 packet of fresh or frozen leaf spinach (no creamed spinach);
  • 50 g parmesan, freshly grated;
  • 50 g butter;
  • 5 eggs;
  • 3 medium onions;
  • 250 ml milk
  • Freshly ground salt, pepper & nutmeg;
  • Bread crumbs as needed
  • 1 tsp honey;
  • 1 - 2 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 4 tbsp Olive oil
  • green leaf lettuce

Instructions:

  1. For the spinach and mozzarella dumplings, heat the milk and butter in a saucepan until the butter has melted. Set aside and let cool slightly.
  2. Finely dice the onions and braise them with a little oil in a pan. Then add the spinach and sauté while stirring until the spinach reduces its volume.
  3. Dice the bread and mix with the milk-butter-mixture and the spinach in a bowl.
  4. Then add the eggs, salt, pepper and nutmeg and knead with your hands to a workable dough.
  5. If the mass is still too sticky, add breadcrumbs and knead.
  6. Form dumplings of equal size from the dough and cook in simmering (not boiling!) water until they float on the surface.
  7. Meanwhile, brown some butter in a saucepan: Gently heat the butter until it foams. Then reduce the temperature and, while constantly stirring, wait until the butter develops a golden brown color. You can filter out the small butter crumbs, but you don't have to.
  8. Finely dice the onions for the salad dressing. Then add the mustard, honey, salt and pepper as well as vinegar and oil and stir.
  9. Arrange the dumplings on a plate and garnish with the brown butter and fresh parmesan. Marinate the side salad with the dressing and serve with it.

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Spinat-Mozzarella-Knödel

Spinach and mozzarella dumplings

Prep Time 20 mins
Cook Time 30 mins
Course Dumplings, Spinach and mozzarella dumplings
Cuisine German, Austrian
Servings 12 dumplings

Ingredients
  

  • 50 g butter toast or stale bread
  • 2 mozzarella;
  • 1 packet Blattspinat frisch oder TK no creamed spinach
  • 50 g parmesan, freshly grated
  • 50 g butter;
  • 5 eggs
  • 3 onions
  • 250 ml milk
  • salt, pepper, nutmeg ground
  • bread crumbs if needed
  • 1 tsp honey
  • 1 – 2 tsp Dijon mustard
  • 2 tbsp vinegar
  • 4 tbsp Olive oil
  • green leaf lettuce

Instructions
 

  • For the spinach and mozzarella dumplings, heat the milk and butter in a saucepan until the butter has melted. Set aside and let cool slightly.
  • Finely dice the onions and braise them with a little oil in a pan. Then add the spinach and sauté while stirring until the spinach reduces its volume.
  • Dice the bread and mix with the milk-butter-mixture and the spinach in a bowl.
  • Then add the eggs, salt, pepper and nutmeg and knead with your hands to a workable dough.
  • If the mass is still too sticky, add breadcrumbs and knead.
  • Form dumplings of equal size from the dough and cook in simmering (not boiling!) water until they float on the surface.
  • Meanwhile, brown some butter in a saucepan: Gently heat the butter until it foams. Then reduce the temperature and, while constantly stirring, wait until the butter develops a golden brown color. You can filter out the small butter crumbs, but you don't have to.

For the salad dressing

  • Finely dice 1 onion for the salad dressing. Then add the mustard, honey, salt and pepper as well as vinegar and oil and stir.
  • Arrange the dumplings on a plate and garnish with the brown butter and fresh parmesan. Marinate the side salad with the dressing and serve with it.

* Disclaimer: This recipe was created in friendly cooperation with EP: Austria. The post contains advertising / product placement. The content and my opinion were not affected. The links are not affiliate links and there are no advantages for me.