Spinach and cheese dumplings with tomato-date sauce

Based on 5 ratings
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“If you don’t own an oven with steam function, you can also prepare this dish using a regular oven (which will add approx.10 min. cooking time more). By adding additional steam, the bread dumplings will become moist and airy.”

Difficulty

Medium 👍
25
min.
Preparation
30
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
250 g spinach
50 g Parmesan cheese
80 g tomato paste
60 g soft dates
250 g ciabatta breads
125 ml milk
eggs
onion
2 cloves garlic
100 g unsalted butter
50 g breadcrumbs
60 ml water
1 tbsp white wine vinegar
½ tsp onion powder
½ tsp garlic powder
¼ tsp salt
Parmesan cheese (for garnish)
parsley (for garnish)
Metric
Imperial

Utensils

  • oven with steam function
  • 2 cutting boards
  • 2 knives
  • saucepan
  • 2 bowls
  • whisk
  • large bowl
  • 2 steaming tray
  • 2 frying pans
  • fine grater
  • food processor

Nutrition per serving

Cal
561
Protein
77 g
Fat
117 g
Carb
235 g
  • Step 1/6

    Preheat oven with steam function to 100°C/210°F top and bottom heat. Roughly dice ciabatta bread and transfer to a large bowl. Heat milk until lukewarm and pour over the bread cubes. Season with salt. In a small bowl, whisk together the eggs and pour into the bowl as well. Allow to soak for approx. 5 – 10 min.
    • 250 g ciabatta breads
    • 125 ml milk
    • eggs
    • oven with steam function
    • cutting board
    • knife
    • saucepan
    • bowl
    • whisk
    • large bowl

    Preheat oven with steam function to 100°C/210°F top and bottom heat. Roughly dice ciabatta bread and transfer to a large bowl. Heat milk until lukewarm and pour over the bread cubes. Season with salt. In a small bowl, whisk together the eggs and pour into the bowl as well. Allow to soak for approx. 5 – 10 min.

  • Step 2/6

    Meanwhile, transfer spinach onto a steaming tray and cook at 100°C/210°F with medium steam addition for approx. 5 min.
    • 250 g spinach
    • steaming tray

    Meanwhile, transfer spinach onto a steaming tray and cook at 100°C/210°F with medium steam addition for approx. 5 min.

  • Step 3/6

    Peel and finely dice onion and garlic. In a frying pan, heat butter and sauté onion and garlic for approx. 3 – 5 min. Meanwhile, finely grate Parmesan cheese. Remove spinach from the oven and chop roughly. Add spinach and Parmesan cheese to the soaked bread cubes and knead thoroughly. Add onion-garlic butter and breadcrumbs. Knead again, then allow to sit for approx. 30 min.
    • onion
    • 2 cloves garlic
    • 20 g unsalted butter
    • 50 g Parmesan cheese
    • 50 g breadcrumbs
    • cutting board
    • knife
    • frying pan
    • fine grater

    Peel and finely dice onion and garlic. In a frying pan, heat butter and sauté onion and garlic for approx. 3 – 5 min. Meanwhile, finely grate Parmesan cheese. Remove spinach from the oven and chop roughly. Add spinach and Parmesan cheese to the soaked bread cubes and knead thoroughly. Add onion-garlic butter and breadcrumbs. Knead again, then allow to sit for approx. 30 min.

  • Step 4/6

    Preheat the oven with steam function to 100°C/210°F again. Meanwhile, check texture of the dumpling mixture: if it’s too dry, add some more milk, if it’s too soft, add more breadcrumbs. Tightly roll into balls and transfer onto a steaming tray. Bake with medium steam addition for approx. 25 – 30 min.
    • steaming tray

    Preheat the oven with steam function to 100°C/210°F again. Meanwhile, check texture of the dumpling mixture: if it’s too dry, add some more milk, if it’s too soft, add more breadcrumbs. Tightly roll into balls and transfer onto a steaming tray. Bake with medium steam addition for approx. 25 – 30 min.

  • Step 5/6

    In the meantime, prepare the sauce. Add dates to a small bowl and dash with boiling water, then allow to soak for approx. 5 min. Rinse and add to a food processor, together with tomato paste, water, vinegar, onion powder, garlic powder, and salt. Pulse until it becomes a smooth sauce.
    • 60 g soft dates
    • 80 g tomato paste
    • 60 ml water
    • 1 tbsp white wine vinegar
    • ½ tsp onion powder
    • ½ tsp garlic powder
    • ¼ tsp salt
    • bowl
    • food processor

    In the meantime, prepare the sauce. Add dates to a small bowl and dash with boiling water, then allow to soak for approx. 5 min. Rinse and add to a food processor, together with tomato paste, water, vinegar, onion powder, garlic powder, and salt. Pulse until it becomes a smooth sauce.

  • Step 6/6

    In a small pan, melt butter until golden brown. Remove spinach and cheese dumpling from the oven and serve with tomato and date sauce and brown butter. Garnish with extra Parmesan cheese and parsley. Enjoy!
    • 80 g unsalted butter
    • Parmesan cheese (for garnish)
    • parsley (for garnish)
    • frying pan

    In a small pan, melt butter until golden brown. Remove spinach and cheese dumpling from the oven and serve with tomato and date sauce and brown butter. Garnish with extra Parmesan cheese and parsley. Enjoy!