Spinach Dumplings
Yield
2 dozenPrep
10 minCook
5 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
spinach
chopped, cooked |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
parsley leaves
minced |
|
| 1 | cup |
bread crumbs
soft |
|
| 2 | tablespoons |
butter
melted |
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
spinach
chopped, cooked |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
parsley leaves
minced |
|
| 237 | ml |
bread crumbs
soft |
|
| 3E+1 | ml |
butter
melted |
|
| 1 | each |
eggs
|
|
Directions
Mix ingredients thoroughly and chill.
Shape in small balls, drop into boiling water or stock and boil, uncovered about 5 minutes or until balls come to the top.
Season with Worcestershire sauce, tabasco or onion juice as desired.
Serve with hot meat stew.
