Green Dumplings in Red Sauce

Brought to you by: Elena Lackner, Lisa Aichelburg, Jennifer Wachernig, HLW St. Veit, Austria

Conversion Table U.S. to Metric and Metric to U.S.

For 4 persons:
Preparing - time: 15 minutes
Cooking - time: 12 minutes

  • 4 rolls
  • 1/2 cup milk
  • 1 cup spinach (fresh or frozen)
  • 5 tablespoon flour
  • 1 onion
  • 1 tablespoon olive oil
  • nutmeg
  • salt, pepper
  • parmesan
For the sauce:
  • 1 tablespoon olive oil
  • 1 garlic glove
  • 1 cup tomatoes, cubic cut
  • salt, pepper


1. Cut the rolls in little cubes and douse it with the milk.
2. Let the frozen spinach thawing and finely chop it. (Wash the fresh spinach and blanch it)
3. Cut the onion in fine cubes and stew it with a tablespoon of olive oil. Give it to the roll mass.
4. Give the spinach, egg and flour to the mass and then you have to spice it with salt, pepper and a little bit of nutmeg. Mix the mass with a cooking spoon. Let the dumpling mass pass trough about 15 minutes.
5. Form the mass strong to commensurate dumplings with wet hands and put it in cooking salted water. Let it simmer by middle heat for 10 minutes.

For the sauce heat a tablespoon of olive oil, press the garlic in the oil and then you have to stew it together with the tomatoes for 10 minutes. Salting and peppering.
Dumplings arrange with the red sauce and strewed serve it with parmesan.