These homemade spinach dumplings, or Spinatknödel can be yours in just 40 minutes. Suitable for vegetarians, these Tyrolean bread dumplings are comfort food at its best - quick, affordable, and satisfying for the whole family. Also they are perfect for using up stale bread!
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Why You Should Try This Recipe
- The perfect way to use up stale bread
- Quick and effortless
- A great vegetarian meal option
- Tender, fluffy & super satisfying
- A Tyrolean take on comfort food
- Made with easily accessible ingredients
What Are Spinatknödel (Spinach Dumplings)?
Spinatknödel, or spinach dumplings, are a spinach-infused version of my bread dumplings recipe. They originate from the Tyrol, an alpine region spanning parts of Italy and Austria, well-known for its breathtaking landscapes. In this area, dumplings with spinach are particularly enjoyed by hikers who flock to the picturesque alpine terrain and need a comforting dish to help them refuel after their outdoor adventures.
Made from staple ingredients such as bread, eggs, milk, and butter, traditional Austrian spinach dumplings are fuss-free and easily adaptable to taste. They have a tender texture and are best enjoyed with a creamy sauce or gravy!
Spinatknödel Origin Story
Dumplings, including traditional Spinatknödel, play a significant part in Tyrolean cuisine and culture. Their first known depiction can be traced back to the frescoes of the Hocheppan castle chapel, created around 1180, where a midwife is shown tasting a dumpling while attending to Mary.
It's believed that dumplings symbolized sustenance and frugality, using up ingredients like stale bread. According to a legend, some mercenaries were starving when passing through Tyrol and demanded food. An innkeeper’s wife, with almost nothing left in the kitchen, mixed old bread, bacon, sausage, milk, and flour, formed balls, and boiled them to create a makeshift meal which the mercenaries loved.
In reality, bread dumplings were likely the result of harsh mountain conditions, where farmers had to be resourceful with a very limited set of ingredients. They mixed what they had in the pantry to create a filling but practical meal. Despite their humble origins, bread dumplings stood the test of time and are still widely enjoyed today.
Ingredients
Prepare for dumpling success with the following ingredients:
- Frozen spinach: Affordable and convenient, frozen spinach is the star of our recipe. You'll need to squeeze out any excess water to avoid a soggy mixture and then chop it up finely.
- Stale crusty bread rolls: Bread will soak up all the moisture and give these dumplings a firmer structure. You can use any stale bread like baguette or crusty loaf.
- Onion: Gently fried until aromatic, onion will elevate the flavor of the dumplings.
- Garlic: Another aromatic ingredient here to add depth and that savory richness that complements cheese, butter and milk so well.
- Butter: Used for sautéing garlic and onion, butter adds a rich and indulgent flavor.
- Milk: Whole milk acts as the main liquid ingredient in our dumplings recipe, helping provide just the right amount of moisture.
- Eggs (medium): Act as a binder, helping the mixture hold its shape when simmered.
- Parmesan cheese: Adds an irresistible salty flavor and slight creaminess to the recipe. For vegetarians, use vegetarian Parmesan, as not all Parmesan is vegetarian-friendly.
- Nutmeg: Freshly grated nutmeg will lift up the flavors and provide a warm, aromatic twist.
- Breadcrumbs: To absorb any remaining moisture and add slight firmness to the mixture, helping you shape it more easily.
You will also need salt and pepper to enhance the flavors.
How to Make Spinach Dumplings
- Prepare the spinach. Defrost the spinach at room temperature, or pour hot water over it to accelerate the process. Well cool, squeeze out as much moisture as possible, then chop the spinach finely.
- Prepare the bread. Slice the bread roll into 1 cm (½ inch) cubes and place them in a large bowl.
- Make the filling. Peel, then finely chop the onion and garlic. In a small frying pan, heat the butter and sauté the onions until translucent. Add the garlic and fry for another minute, then deglaze the pan with the milk. Once the milk is warm (but not boiling), season with salt and pepper (optional), and pour over the bread cubes. Allow the mixture to cool down slightly before adding the eggs.
- Add remaining ingredients. Add in the parmesan, breadcrumbs, and spinach, then knead everything with your hands to a smooth dough. Season with freshly grated nutmeg. The exact amount of milk or breadcrumbs needed will depend on the dryness and texture of your bread.
- Leave to rest. Leave the mixture to sit for 10 minutes before rolling it into balls.
- Simmer and serve. In a large saucepan, bring salted water to a boil, then reduce the heat so the water is simmering. Drop the dumplings into the water and simmer for 12-15 minutes. Remove the dumplings with a slotted spoon.
Expert Tips
To make sure your dumplings don't fall apart, follow these tips:
- Squeeze out liquid from the spinach: Don't skip this step! To prevent mushy dough, thoroughly squeeze out as much excess moisture from the spinach as possible. You can wrap the spinach in a clean kitchen towel, then twist firmly to release excess water.
- Adjust as needed: The exact amount of milk and breadcrumbs needed will vary depending on the dryness of your bread. If the mixture feels too dry, add more milk. If it's too wet, sprinkle in more breadcrumbs.
- Form a compact dumpling: In order to prevent your dumplings from falling apart in the simmering water, ensure they are tight, compact, and contain minimal cracks. This will help ensure that no water enters the dumpling and causes it to puff up from the inside.
- Test a sample dumpling: If you're a dumpling novice, it's a good idea to boil a single dumpling first to test its consistency before cooking the rest. This way, you can avoid accidentally ruining the entire batch.
What to Serve with Spinach Dumplings
Spinach dumplings are best accompanied with a sauce or gravy.
- Jäger Sauce: This creamy mushroom sauce is often eaten with Schnitzel, but also makes the perfect companion to our tender dumplings – it's hearty, salty, and comforting.
- Cheese Sauce: Drizzle with warm cheese sauce of your choice for a creamier finish. You can also opt for a more unique twist such as truffle cheese sauce or chili cheese sauce.
- Salad: A simple green salad with an oil & vinegar dressing goes a long way in brightening up this meal and bringing it a crunchy contrast.
- Butter or Brown Butter: Simple and satisfying.
Spinatknödel Storage
Spinach dumplings are easy to store so you can prepare them in advance and reheat them later.
- Fridge: Place any leftover dumplings in an airtight container and consume within 2-3 days. Reheat in a microwave or a large pan or skillet with some oil or butter. Ensure the dumplings are steaming hot before serving any leftovers.
- Freezer: You can freeze uncooked dumplings on a baking tray until firm, then transfer them to a freezer-safe container. When ready to serve, you don't need to thaw them. Just add frozen dumplings to salty boiling water and let simmer. This will increase the simmering time for approximately 5 minutes.
More Alpine Recipes
Recipe
Spinatknödel (Spinach Dumplings)
Ingredients
- 450 g frozen spinach
- 4 crusty bread rolls stale, about 250 g / 7 oz. You can replace it with a baguette or another crusty loaf.
- 1 onion about 120 gr
- 1 garlic clove
- 1 tablespoon butter
- 120 ml milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 eggs medium size
- 3 tablespoon parmesan
- 3 tablespoon breadcrumbs
- nutmeg
Instructions
- Defrost the spinach at room temperature, or pour hot water over it to accelerate the process. Squeeze out as much moisture as possible, then chop the spinach finely.450 g frozen spinach
- Slice the bread roll into 1 cm (½ inch) cubes and place them in a large bowl.4 crusty bread rolls
- Peel, then finely chop the onion and garlic.1 onion, 1 garlic clove
- In a small frying pan, heat the butter and sauté the onions until translucent. Add the garlic and fry for another minute, then deglaze the pan with the milk.1 tablespoon butter, 120 ml milk
- Once the milk is warm (but not boiling), season with salt and pepper (optional), and pour it over the bread cubes. Allow the mixture to cool down slightly before adding the eggs.1 teaspoon salt, ¼ teaspoon pepper, 2 eggs
- Add in the parmesan, breadcrumbs, and spinach, then knead everything with your hands to a smooth dough. Season with freshly grated nutmeg. The exact amount of milk or breadcrumbs needed will depend on the dryness and texture of your bread. If you feel the dough is too wet, add more breadcrumbs. If it’s too dry, add a little more milk.3 tablespoon parmesan, 3 tablespoon breadcrumbs, nutmeg
- Leave the mixture to sit for 10 minutes before forming into balls. Ensure they are tight, compact, and contain minimal cracks. This will help ensure that no water enters the dumpling and causes it to puff up from the inside. For even portions, I recommend using an ice cream scoop.
- In a large saucepan, bring salted water to a boil, then reduce the heat so the water is simmering.
- Drop the dumplings into the water and simmer for 12-15 minutes. (If it's your first time making them, I advise testing one dumpling to check the texture and ensure it doesn't fall apart.) Remove the dumplings with a slotted spoon.
Video
Notes
- browned butter
- a cheese sauce - I like this one
- Mushroom Sauce -try my Jäger Sauce
- and a side salad.
Storage
- Fridge: Place any leftover dumplings in an airtight container and consume within 2-3 days. Reheat in a microwave or a large pan or skillet with some oil or butter. Ensure the dumplings are steaming hot before serving any leftovers.
- Freezer: You can freeze uncooked dumplings on a baking tray until firm, then transfer them to a freezer-safe container. When ready to serve, you don't need to thaw them. Just add frozen dumplings to salty boiling water and let simmer. This will increase the simmering time for approx. 5 minutes.
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