Spinach dumplings with cheese sauce and tofu cracklings
- Serves: 10
- Prep time: 30 MIN
- Cooking time: 40 MIN
- Type of food: Dinner
Ingredients
Dumplings mixture
- 0.9 kg coarse flour
- 2 eggs
- 1 tbsp salt
- 0.1 l oil
- 0.1 kg onion
- 0.2 kg frozen spinach
- 2 tsp crushed garlic
Cheese sauce
- 0.5 l milk
- 0.2 l cream
- 0.2 kg soft processed cheese
- 2 tbsp plain flour
- 2 tbsp oil
- 1 tsp black pepper
- 1 tsp garlic
Smoked tofu cracklings
- 0.3 kg LUNTER Smoked Tofu
- 2 tbsp oil
- 1 tbsp soy sauce
Instructions
Mix the sifted flour with the eggs and water to make a slightly runny dough
Heat some of the oil and sauté the peeled, finely chopped onion.
Add the spinach and cook briefly.
Season with crushed garlic and salt, then stir the mixture into the dough.
Press the dough through a dumplings-maker or spaetzle sieve directly into boiling salted water.
Cook until done, drain, rinse with water and toss with the remaining oil.
Cut the smoked tofu into small cubes (about 0.5 cm), then drizzle with soy sauce and oil.
Bake in the oven for 20 minutes, until golden and crispy.
Heat the oil and lightly cook the flour in it.
Gradually add the milk and cream, stirring continuously.
Add the soft processed cheese.
Stir until the cheese has melted.
Season with crushed garlic and black pepper.
Simmer over low heat for approximately 20 minutes.
Combine the dumplings with the cheese sauce and serve topped with the crispy smoked tofu cracklings.
