Spinach And Cheese Dumplings

We generally choose to buy them ready-made because we have the false belief that they are complicated to make. On the contrary, spinach and cheese dumplings are easy and also do not take much time to prepare.

We have already put it to the test and a batch of refrigerated dumplings for the week are the best to ensure you and your family  a healthy and economical breakfast.

Spinach and cheese dumplings recipe

The dumplings are usually made with puff pastry or broken dough, pizza dough and also the more traditional ones and that we will teach you how to make on this occasion, the cake dough that is simple requires few ingredients and is long-lasting.

Without further ado, here is the recipe for spinach and cheese dumplings.

Ingredients

For the mass:

• 250 g flour
• 100 ml cold water
• 85 ml olive oil
• Salt

For the filling:

• Fresh and clean spinach leaves
• A medium onion
• Four tablespoons of olive oil
• A tablespoon of wheat flour
• ½ cup of milk
• 200 g of cheese (goat, mozzarella, ricotta, feta)
• A touch of nutmeg, salt and ground pepper

Utensils:

• Kitchen knife
• A small container
• Baking sheet
• A pan

Preparation

• The first thing you should do is arrange the already prepared ingredients in different containers,  so that you have more organization and can prepare the spinach and cheese dumplings faster.
• To prepare the dough for the dumplings, sift the flour and place it on a flat surface in the shape of a volcano. In the center add the water, oil and salt. Knead for 10 minutes until smooth and does not stick to fingers. Let it rest for 20 minutes in the fridge.

• While you wait for the dough to gain consistency, cut the onion into brunoise.
• Cut the spinach very finely.
• Now take a frying pan and put it on the fire. Add the tablespoons of oil and once hot, add the onion until it crystallizes.
• Add the spinach and fry. Add the tablespoon of wheat flour.
• Add the ½ cup of milk and begin to stir until a doughy mixture forms.
• Now add the crumbled white cheese that you have chosen to this mixture and distribute it in the stew.
• We recommend making it with ricotta or goat cheese.
• Season with salt, pepper and nutmeg. Remove from heat.
• Take the dough for dumplings and roll it out with a rolling pin and start making the dough discs.
• Place a tablespoon of the spinach and cheese stew on each dough disc .
• Fold the empanadas in half to create a crescent shape. Emboss the edges.
• Beat an egg yolk and glaze each patty to brown.
• Bake in a preheated oven at 180ºC for 25 minutes.

• Remove from heat and serve hot.

Data of interest

• Difficulty: Low
• Servings: 18 spinach and cheese dumplings
• Preparation time: 50 minutes
• You can make the dough a day before and keep it in the refrigerator.
• You can also make these dumplings with shortcrust or puff pastry.
• Another way to present the spinach and cheese dumplings is in a circular shape. On a disk, place the filling and cover with another disk. Emboss the edges.
• Also in the shape of a diamond or rhombus. Here you make four cuts in the disk from the center out so that there are four kinds of triangles, where you will enclose the filling. It is a very showy presentation.
• At Better with Health we love these dumplings for their ease and because the spinach stew can always be perfected. Add mushrooms, dried tomatoes, peppers, chard, zucchini and the result will be a delight.

• Always keep in mind that when baked they taste better and are healthier.
• You could also add a piece of hard-boiled egg to these dumplings . In that case, you do have to eat them at the moment.
• This is an inexpensive dish that you can also make with the leftovers from the previous day. The remaining chicken, meat or stews can fill your dumplings.
• In South America this is a traditional dish that is eaten in the morning for breakfast. We’ve already given you some of those regional versions: homemade Argentine empanadas and Chilean empanadas.