Spinach dumplings with roasted paprika sauce

Name: Spinach dumplings with roasted paprika sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 Bread roll (from the previous day); 200 ml Milk; 150 g young spinach; 2 Onions; 3 Eggs (Gr. M); 7-10 Tbsp salt, pepper, sugar; 1 glass (314 ml) Roasted peppers; 1 TABLESPOON Olive oil; 4 TABLESPOONS Ajvar (Paprika preparation; glass); 150 g Whipped cream

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 Bread roll (from the previous day)
200 ml Milk
150 g young spinach
2 Onions
3 Eggs (Gr. M)
7-10 Tbsp salt, pepper, sugar
1 glass (314 ml) Roasted peppers
1 TABLESPOON Olive oil
4 TABLESPOONS Ajvar (Paprika preparation; glass)
150 g Whipped cream

Directions

1
For the dumplings, finely dice rolls. Heat 200 ml of milk, pour over the dumplings and let them steep for about 15 minutes. Sort the spinach, wash, drain well and chop coarsely. Peel and finely dice the onions.
2
Knead the eggs, spinach and half the onion cubes with the rolls. Season with salt and pepper. If the mixture is too dry, add a spoonful of milk. Form about 12 dumplings.
3
Bring plenty of salted water to the boil in a wide saucepan. Add the dumplings and let them simmer at low heat for 8-10 minutes until they rise to the top.
4
Meanwhile, chop the roasted peppers coarsely for the sauce. Heat the oil in a pot. Brown the rest of the onions in it. Sweat the paprika and ajvar briefly. Add cream, bring to the boil and simmer for about 2 minutes. If the sauce is too thick, add a spoonful of water.
5
Season the sauce with salt, pepper and 1 pinch of sugar. Drain finished dumplings and serve with sauce.