User Manual

Side dishes and vegetables, vegetarian dishes and bakes 49
Spinach serviette dumplings [Index: ] [Index: ]
MCRC00902443_BO_Spinat_Serviettenknoedel-014_F39MCRC00918130_SE_Spinat_Serviettenknoedel-010MCRC00900759_NF_Spinat_Serviettenknoedel-014_RZ0Side dishesVegetarian recipesVegetablesSpinachPreparation methodsSteamingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 20 slices
Perforated steamer
DUMPLINGS:
150 g frozen spinach leaves
150 g onions
100 g butter
10-12 stale bread rolls
5 eggs
250 ml milk
Salt
Pepper, freshly ground
Nutmeg, freshly grated
1 bunch parsley, chopped
IN ADDITION:
Greaseproof paper
Per slice
142 kcal, 15 g carbs, 7 g fat, 5 g protein, 1,3 BU
PREPARATION
1. Defrost the spinach. Finely dice the onions and sweat in the butter. Cut the bread rolls into cubes.
2. Mix the eggs together with the milk, spinach and seasoning. Then stir in the onions and parsley,
and finally fold in the cubes of bread. Only stir for a short time, in order to maintain the shape and
light texture of the dumpling.
3. Cut a piece of greaseproof paper to fit the steamer and place the dumpling mixture on the paper
so that it fits diagonally on the sheet. Using the greaseproof paper, form into a roll and place into the
perforated cooking container. The greaseproof paper should only be underneath the dumpling roll,
cut off any excess paper. Cook as indicated.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature95 °C95Duration20-25 minutes20
4. After cooking, leave the serviette dumpling to cool. Cut into slices and serve immediately, or fry
briefly on both sides in a frying pan with butter.
Setting procedure:
Steaming
95 °C
Cooking time: 20-25 minutes