Swabian Meat Dumplings with Onions

Ingredients

• 1 old-fashioned roll
• 4 onions
• 3 tbsp butter
• 200 g fresh spinach leaves
• 150 g veal patty
• 1 tbsp chopped parsley
• pepper (ground)
• nutmeg
• 0.5 tsp dried marjoram
• 2 tbsp chives rings
• 300 g flour
• 4 eggs
• Salt
• 1 tbsp softened butter

Instructions

1. 1.

   Combine the flour with 3 eggs, ½ tsp salt and 1 tbsp softened butter in a bowl and knead into a smooth dough. Wrap the dough in plastic wrap and let rest for about 30 minutes. Soak the roll in lukewarm water.

2. 2.

   Peel one onion, finely dice it and sauté in 1 tbsp butter until translucent. Clean, wash, dry and lightly wilt spinach in a pot with a little boiling salted water until it collapses. Drain, shock, drain again, squeeze out excess moisture and chop finely.

3. 3.

   Squeeze the roll to remove liquid, crumble it and mix with the spinach, veal patty, sautéed onion, parsley and remaining egg. Season with salt, pepper, nutmeg and marjoram; taste. Divide the dough in half and roll each piece thinly on a lightly floured surface.

4. 4.

   Place small mounds of filling about 5 cm apart on one dough sheet. Lay the second sheet over it, press the gaps together and cut out dumplings with a pastry cutter. Boil the dumplings in salted water for 12–15 minutes on low heat.

5. 5.

   Peel the remaining onions, slice into rings and fry them golden brown in the leftover butter. Drain the dumplings, plate them and sprinkle with chives rings and onion rings before serving.