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Spinach dumplings with onion sauce

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Vegami

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vegetarian

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main course

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Spinach dumplings with onion sauce and TOMAMI Vegami
Spinach dumplings with onion sauce from Stevan Paul and TOMAMI. Photography: Andrea Thode

Ingredients for 4-6 persons

For 16 dumplings

  • Ingredients for the spinach dumplings:
  • 500g spinach
  • Salt
  • 400 g stale bread
  • 1 onion
  • 1 clove garlic
  • 7 tbsp olive oil
  • 150 ml milk
  • 3 eggs (M)
  • 50 g freshly grated mountain cheese
  • 1 tbsp TOMAMI Vegami

  • Ingredients for the onion sauce:
  • 300 g onions
  • Salt
  • 1 tbsp olive oil
  • 20 g butter
  • ½ tsp cumin seeds
  • 10 g flour (type 405)
  • 200 ml malt beer
  • 2 tbsp TOMAMI Vegami
  • One sprig of parsley
  • Grated horseradish (from a jar)

Preparation

For the spinach dumplings, clean the spinach, wash thoroughly and boil in salted water for 2 minutes. Drain, cool in cold water, then squeeze dry. Finely dice the bread. Peel the onions and garlic, chop finely and sauté in 2 tablespoons of oil until translucent. Add the milk and heat, then pour over the bread cubes and mix lightly.

Finely chop the spinach, mix with the eggs and mountain cheese into the bread. Season the dumpling mixture with TOMAMI Vegami and salt, knead thoroughly and leave to rest for 30 minutes.

For the onion sauce: halve the onions, peel and cut into slices, season with salt. Heat the oil and butter with the cumin in a pan with high sides; add the onions and sauté over a medium heat until golden brown ( for about 8-10 minutes), stirring occasionally.

Bring a large pot of heavily salted water to the boil. Form 16 dumplings from the dough and slide them into the water. Turn the heat down a little and cook the dumplings in the boiling water for 20 minutes.

Dust the browned onions with flour, stir in the flour. Using a whisk, stir in the malt beer in a thin stream, then 300 ml cold water and 2 tablespoons TOMAMI Vegami and bring to the boil. Allow the sauce to simmer gently for 8 minutes. If necessary, season with more TOMAMI Vegami and salt.

Serving: Lift the dumplings out of the boiling water with a slotted spoon. Drain briefly, then serve with the sauce on warmed plates. Serve sprinkled with freshly chopped parsley and horseradish to taste.

Preparation time:

Dumplings 25 minutes + 30 minutes resting time + 20 minutes cooking time.

Onion sauce: 25 minutes