Swabian Dumplings

Ingredients

• 200 g Spelt flour Type 1050
• 200 g spelt whole‑grain flour
• 5 eggs
• Salt
• 1 stale whole‑grain roll
• 100 ml milk (3.5% fat)
• 200 g spinach (frozen)
• 500 g ground beef
• 4 tbsp butter
• 2 shallots
• 2 carrots
• 0.5 stalk leeks
• Pepper
• freshly grated nutmeg
• 0.5 bunch Chives

Instructions

1. 1.

   Knead flour and 3 eggs with about 5 tbsp water and a pinch of salt into a firm pasta dough. Wrap in a damp cloth or cover and rest in the refrigerator for 20 minutes.

2. 2.

   Soak the roll in milk.

3. 3.

   Thaw the spinach, squeeze out excess liquid, and roughly chop it.

4. 4.

   Peel and finely chop the shallots. Sauté them in 1 tbsp hot butter, then mix with ground beef, squeezed roll, spinach, and remaining eggs into a smooth dough. Season well with salt, pepper, and nutmeg.

5. 5.

   Divide the dough and roll each half into two large rectangles about 20 cm wide. Place spoonfuls of filling on the lower half every 6 cm. Brush the upper dough layer with water, lay it over the filled bottom layer, fold, press edges firmly together, and cut into squares with a knife or dough cutter.

6. 6.

   Bring plenty of salted water to a boil in a large pot and cook the dumplings at low heat for 15 minutes.

7. 7.

   Meanwhile, peel and dice the carrots. Wash, trim, and dice the leeks. Boil them in salted water for 1 minute, shock in ice water, and drain in a sieve. Heat remaining butter in a pan, toss the cooked dumplings with some cooking liquid, and add the vegetable cubes.

8. 8.

   Wash, dry, and cut chives into rings. Arrange the dumplings with vegetables on plates and garnish with chives.