Irresistible Potato Dumplings with Spinach Cream Cheese Delight

Enjoy these delightful Potato Dumplings with Spinach Cream Cheese, a comforting dish perfect for any meal.

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Prep Time 30

Cook Time 20

Cooling Time 5

Total Time 55

Servings: 4 dumplings

Course: Dinner

Cuisine: German

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Dumpling Dough

1 kg waxy potatoes provides structure and creamy texture
200 g flour whole wheat adds nutritious flavor
1 large egg binds dough together
to taste salt
to taste pepper

Creamy Filling

300 g fresh spinach or thawed frozen spinach
200 g cream cheese or Neufchâtel cheese for a lighter option
1 medium onion finely chopped
2 cloves garlic minced; or garlic powder if necessary

Cooking

2 tbsp oil for sautéing
2 tbsp butter or vegetable oil for frying

Equipment

large pot
Skillet
mixing bowl
Round cutter
fork

Method

Cooking Steps

Boil the potatoes until fork-tender, about 20 minutes. Drain and cool.
Sauté onion and garlic in oil until translucent, then add spinach and cook until wilted.
Mash boiled potatoes and combine with cream cheese, sautéed spinach, salt, and pepper.
Whisk together flour, egg, and salt in another bowl, adding water to form a dough.
Roll out the dough and cut into circles, filling each with the creamy mixture and sealing.
Fry dumplings in butter or oil until golden brown, about 3-4 minutes per side.
Serve warm with a dip or salad.

Nutrition

Serving: 4dumplingsCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 3500IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Store cooked dumplings in the fridge for up to 3 days; freeze uncooked for up to 2 months.

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