There are some holiday flavours which we want to reconstruct when being back home. Those dumplings are such a memory: soft dumplings with a Hollandaise sauce eaten during lazy, Summer holidays….The filling is quite surprising combination of spinach and pate… sounds weird, taste divine!
Ingredients
filling
16 oz (400 g) pate (baked)
24 oz (600 g) spinach
1 egg
1 tbsp bread crumbs
¼ tbsp ground nutmeg
2 big garlic cloves
salt, pepper
dough
32 oz (800 g) flour
3-4 eggs
bullion to cook the dumplings in.
to serve: Hollandaise sauce, béchamel
Method
Wash the spinach, gradually put it in a pan, add garlic, When the spinach gets soft, cools it down. Cold spinach mix with pate, egg, bread crumbs and spices. You can puree the filling in a blender, so the mixture will be extra smooth.
With a flour and whisked eggs knead elastic and smooth dough. Roll it out thinly, with a glass cut out the circles (originally the dumplings are squares). Shape dumpling, cook in a boiling bullion for about 3 min. until start floating to the top.
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