Wash the spinach well, leaf by leaf, ensuring that you remove any impurities or dirt. This step is essential for obtaining a clean and tasty dish. Put a large pot of water and salt on the heat, and when it starts to boil, add the drained spinach. As soon as the spinach is added, take the pot off the heat, cover it with a lid, and let the spinach infuse for 3-5 minutes. This resting time allows the spinach to soften slightly while maintaining its vibrant green color and crunchy texture. After this interval, rinse the spinach under cold running water to stop the cooking process, then drain it well and mash it until you obtain a fine paste.
In this mixture, incorporate the raw yolk, the boiled and crushed yolk, the flour, salt, and pepper, adjusting to taste. In a pan, heat a little butter and add the spinach mixture, stirring continuously. Cook until all the water has evaporated and the mixture has started to thicken slightly. Let it cool, then add the grated cheese or your preferred cheese, mixing well to uniform the filling.
Separately, prepare the dough: combine the eggs, sifted flour, sour cream, and warm water in which you have dissolved the salt. Knead until you obtain a homogeneous and elastic dough that no longer sticks to your hands. Roll out the dough into a rectangular sheet, then place small mounds of the spinach filling at intervals. Cover with the remaining rolled-out dough, then cut into squares, making sure the filling is well sealed inside. Alternatively, you can cut the dough into squares and place 1-2 teaspoons of filling in the center of each square, sealing them as preferred.
Boil the dumplings in salted boiling water over low heat until they rise to the surface. It is important to stir occasionally to prevent sticking. Once cooked, drain them well and layer them in a buttered and breadcrumb-lined heat-resistant dish. Over each layer of dumplings, pour tomato sauce, adding spices such as marjoram, oregano, or basil, to taste. For added flavor, drizzle with melted butter and sprinkle with grated cheese.
Place the dish in the preheated oven, allowing it to gratin until golden and appetizing. Serve the dumplings while warm, sprinkled with grated parmesan, if you desire an extra touch of flavor. This dish is not only delicious but also full of nutrients, making it a perfect choice for a comforting meal.
In this mixture, incorporate the raw yolk, the boiled and crushed yolk, the flour, salt, and pepper, adjusting to taste. In a pan, heat a little butter and add the spinach mixture, stirring continuously. Cook until all the water has evaporated and the mixture has started to thicken slightly. Let it cool, then add the grated cheese or your preferred cheese, mixing well to uniform the filling.
Separately, prepare the dough: combine the eggs, sifted flour, sour cream, and warm water in which you have dissolved the salt. Knead until you obtain a homogeneous and elastic dough that no longer sticks to your hands. Roll out the dough into a rectangular sheet, then place small mounds of the spinach filling at intervals. Cover with the remaining rolled-out dough, then cut into squares, making sure the filling is well sealed inside. Alternatively, you can cut the dough into squares and place 1-2 teaspoons of filling in the center of each square, sealing them as preferred.
Boil the dumplings in salted boiling water over low heat until they rise to the surface. It is important to stir occasionally to prevent sticking. Once cooked, drain them well and layer them in a buttered and breadcrumb-lined heat-resistant dish. Over each layer of dumplings, pour tomato sauce, adding spices such as marjoram, oregano, or basil, to taste. For added flavor, drizzle with melted butter and sprinkle with grated cheese.
Place the dish in the preheated oven, allowing it to gratin until golden and appetizing. Serve the dumplings while warm, sprinkled with grated parmesan, if you desire an extra touch of flavor. This dish is not only delicious but also full of nutrients, making it a perfect choice for a comforting meal.
Ingredients
Dough: -approx. 500 g flour -2 eggs -mustard (1- 3 tablespoons) -50- 100 ml warm water -1/2 teaspoon salt Filling: -1 kg spinach -1 hard boiled egg yolk -1 raw egg yolk - salt - pepper - flour (1- 2 tablespoons) -50- 100 g grated cheese or sheep's cheese (goat) For the gratin: -100 g grated cheese Others: -250 ml tomato juice (thicker) -100 g butter - breadcrumbs -marjoram, oregano, basil, to taste and preference -grated Parmesan cheese, optional