During my five-day fasting cure I often thought of my mom’s spinach dumplings, which we used to enjoy with olive oil and parmesan. On my tongue I taste the salt and in me rise quite cravings. Especially I think of hearty dishes, rather less of desserts or something sweet.
That’s how this combination came into my head during the fast. First I thought of oyster mushrooms in a kind of goulash-red wine sauce. But when I came across chanterelles in the supermarket, I changed my plan to a white cream-white wine sauce.
Honestly, this is my first attempt at making vegan spinach dumplings and for this they turned out really well. They are easy to prepare and hold together well. The basic ingredients for this dish are 2 white bread rolls from the day before, spinach, plant milk, and some flour. For the cream sauce, it’s chanterelles, vegetable cream and some white wine. You can find the exact list here:
Spinach dumplings on chanterelle cream sauce
Gang: Quinoa, Curries & Co., Recipes2
Portionen1
Stunde30
MinutenZutaten
- Spinach dumplings (4-5 pieces)
1/2 onion
1 garlic clove
olive oil for frying
2 bread rolls
100 ml oat milk
2 pinches nutmeg
150 g spinach (fresh or frozen)
3 tbsp flour
Salt & Pepper
- Chanterelle cream sauce
1/2 onion
1 garlic clove
olive oil for frying
200 g chanterelles
1 glass vegan white wine
1 soy cream (optional oat cream)
Salt & Pepper
Yeast flakes
- Toppings
fresh parsley
Yeast flakes & chili flakes
Preparation
- To begin, finely chop the onion and 2 cloves of garlic. In a bowl, crumble the breadcrumbs very finely with your hands.
- Sauté half of the onions/garlic with a little olive oil. Cut the spinach into small pieces and add to the pan until it falls together. Season with salt and pepper and a little nutmeg. Leave to cool a little.
- Mix the crumbled bread with the milk. If you want the dough to be very smooth, you can grind the mixture with a blender. Then add the spinach and onion mixture and 2-3 tablespoons of flour and mix everything into a dumpling dough. Let the dough stand for a while.
- Bring a pot of salted water to a boil. When the water boils, form dumplings from the dough with wet (important) hands and carefully put them into the water. Cook for about 15 minutes at a gentle boil. The dumplings are ready when they rise to the surface of the water.
- In the meantime, prepare the cream sauce. For this, sauté the onions and garlic again in olive oil in a pan. Add the chanterelles and sauté together. Add a little salt to the vegetables and then deglaze with the white wine. Bring the sauce to the boil briefly. If it becomes too thick, simply add a little water. Season to taste with salt, pepper and yeast flakes.
- Serve the spinach dumplings together with the sauce. It goes well with fresh parsley, chili flakes and yeast flakes.
