Stuffed pasta spinach (Print)
Savory dough pockets filled with spinach, onions, and meat—super good in broth or fried in a pan.
# Ingredients:
→ Dough
01 -
130–150 ml warm water
02 -
2 tbsp plain oil
03 -
0.5 tsp salt
04 -
3 medium eggs
05 -
375 g all-purpose flour
→ Filling
06 -
0.5 bunch chopped parsley
07 -
1 tsp plain oil
08 -
1 yellow onion
09 -
1 day-old bread roll (or use 3 tbsp plain breadcrumbs)
10 -
200 g fresh spinach
11 -
225 g ground beef
12 -
0.5 tsp nutmeg
13 -
1 tsp ground black pepper
14 -
2 medium eggs
15 -
225 g ground pork
16 -
1 tsp salt
# Steps:
01 -
Spoon the dumplings into a bowl of hot veggie or beef broth, or drop them into a skillet with butter and golden onions.
02 -
Bring a large pot of salted water to a boil, then turn the heat down to medium. Drop in batches of dumplings and let them simmer for 15-20 minutes. When they float to the top, let them sit just a couple more minutes, then lift them out with a slotted spoon.
03 -
Fold the long lower edge over the filling, then tuck in the sides and roll up again. Brush some water along the top edge for sealing and fold it down to finish. Make indentations every 6 cm using a wooden spoon handle, then cut through each one with a knife or pizza wheel. Make sure the edges are pressed together firmly.
04 -
Spread half the filling out in a thin layer over the rolled dough, leaving a 2–3 cm border all the way around.
05 -
Divide the dough in half. Dust your work surface and roll out one piece into a thin rectangle, about 75 by 23 cm.
06 -
Put the ground meats, eggs, parsley, chopped spinach, cooled onions, bread chunks (or breadcrumbs), salt, pepper, and nutmeg into a big bowl. Dig in with your hands and blend until it all sticks together. If it's too wet, toss in a little extra breadcrumb. Keep the mixture chilled until you need it.
07 -
Wash the spinach, dunk it in boiling water for about 2–3 minutes, then drain and rinse with cold water. Squeeze it dry and chop it up small.
08 -
Chop the onion fine, then cook in 1 tsp oil in a pan until soft and clear. Let it cool after.
09 -
Soak your day-old bread roll in some water, squeeze out the extra moisture, then set it aside. Breadcrumbs work as a swap.
10 -
Roughly mix flour, eggs, salt, oil, and warm water with a mixer using dough hooks, then knead by hand to get a stretchy, smooth dough. Shape into a ball, drop it into a bowl, throw a towel on top, and set it aside to chill for a bit.
# Notes:
01 -
Stuffing too much filling inside makes it hard to seal the dumplings. During cooking, go easy to keep them from busting open.