We ate these delicious Spinach dumplings after a short climb up a mountain to the rustic Buzihütte restaurant near Innsbruck, Austria. Afterward we sat with the locals and sang
On days when I don’t know what to cook (unfortunately there are more of them than I would like), I make my Spinach dumplings. They taste great and can also be frozen very well.
Apart from the fact that the Buzihütte is a MUST for Innsbruck visitors (if only because of the rustic, romantic ambience), the menu really has something to offer for everyone. Besides the Spinach dumplings, stuffed Schnitzel (Eiterbeule) and Blueberry pancake were a dream. We had an amazing evening there.
After an amazing hike in the eastern part of Innsbruck, we reached the rustic Guesthouse Buzihütte on the edge of the forest.
You can see how to prepare the spinach dumplings in the my slides, the exact recipe can be found below. Good luck!
This Recipe is asking for “Topfen” which is Quark. Quark is hard to find in the US, the best substitutes for Quark are: cottage cheese, ricotta cheese, Greek yogurt, sour cream, cream cheese, mascarpone cheese, and crème fraîche. Read more about Quark substitutes here
When mixing dough ingredients, check whether the mass has the right consistency. The dough should knead and shape well and stay in good shape. If the dough is not firm enough, add some breadcrumbs, if the dough is too dry, add some milk or eggs. This recipe is asking for “Topfen” which is Quark. Quark is hard to find in the US, the best substitutes for Quark are: cottage cheese, ricotta cheese, Greek yogurt, sour cream, cream cheese, mascarpone cheese, and crème fraîche. It all depends on the texture you are trying to achieve. See more about Quark substitutes here
First peel the onion and garlic and mince.
Slowly heat the butter in a pan and briefly fry the minced onion and garlic.
Add the fresh spinach to the pan (if frozen spinach drain water in sieve first).
Keep stirring and as soon as liquid forms, turn up the heat.
When the spinach is ready, take it off the stove and let it cool down a little.
If liquid has accumulated again, drain well in the sieve. The spinach should be not very wet until it is processed further.
Now pour the spinach, greek cheese, gouda cheese, milk, flour and the beaten eggs over the bread.
Season with salt, pepper and nutmeg.
Knead all well with your hands and let it rest about 15 minutes.
Form small dumplings from the mass (slightly larger than a tennis ball).
Drop one after one into lightly salted, simmering Water.
Cook the dumplings on medium low in an open pot for about 15 minutes.
Optional: top dumplings with a butter and parmesan
At the end melt some butter and let it brown slightly, grate the parmesan. Cover and serve the finished dumplings with melted butter and parmesan. Guten Appetit!