For the nettle spinach dumplings, blanch the nettles briefly, quench in ice water to preserve the color. Then puree finely with a little cooking water in a blender, should remain rather thick.
Add to sliced bread cubes, add chopped garlic, eggs, mix well. Leave to stand for 1-2 hours, mix in cheese, season, shape into a soft dumpling mass with a little flour.
Let the dumplings steep in salted water for about 15-20 minutes, do not boil. Then serve as desired.
Preparation Tip:
Tip In spring, goutweed, watercress, etc. can also be turned into herb dumplings.
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