top of page

Spinach dumplings

... a la Salzburg


Some pepper and salt to taste

750 g cream spinach and fresh leaf spinach to a 50:50 mixture

350 g dumpling bread

1 pinch of nutmeg

2 eggs

1 piece of onion


Defrost creamed spinach, wash the fresh spinach leaves and then chop finely. Chop the onions, sauté in butter until translucent. Season the warm milk with salt, pepper and a little bit of nutmeg, you can also mix in a small piece of bouillon cube. Empty this mixture over the dumpling bread and wait a little until the mixture is lukewarm. Now add creamed spinach, chopped spinach leaves, eggs and onions. Mix well and let stand for 20 minutes. Form dumplings and put them in slightly boiling salted water for 10-15 minutes. To serve, put some mixed salad on a plate (see above for ingredients), remove the spinach dumplings from the water and pour brown butter over them.

To serve:

Grated Parmesan cheese to taste

1 teaspoon of butter

Mixed salad (for this we use green salad of the season, cucumber, peppers, tomatoes and radishes)

A story:

It is a legend that Viennese cuisine owes its dumpling glory to Bohemian cuisine. Dumplings are a typical alpine dish; remains of them have been found during excavations in ancient settlements and pile dwellings.

Since people often ate with their fingers until the Baroque period, dumplings were easy to eat without getting dirty.

Recent Posts

See All


bottom of page