Green Dumplings with Spinach and Feta
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
7
Description
If you are using fresh spinach, you will need 900 grams.
Ingredients
- Wheat Flour - 23.6 oz
- Dill - 22.9 oz
- Sugar - 1 tablespoon
- Safflower Oil - 4 fl oz
- Starch film - 2.1 oz
- Frozen spinach discs - 31.7 oz
- Feta cheese - 14.1 oz
- Garlic - 1 clove
- Salt - a pinch
Step by Step guide
Step 1
The dough for these dumplings is made with dill juice, resulting in a delicate green color. To prepare the dill juice, you will need a juicer; if you don't have one, you can chop the herbs in a blender and then strain the juice through several layers of cheesecloth.
Step 2
On a clean work surface, sift the flour and starch into a mound, then create a small well in the center. In this well, add salt, sugar, and pour in the water mixed with oil.
Step 3
Gently lift the flour from the edges into the center and knead a stiff dough. It should be kneaded for a long time, about 10–12 minutes, until the dough becomes a firm, slightly sticky ball.
Step 4
Cover the dough with plastic wrap or a damp cloth and let it rest for 30 minutes at room temperature. While the dough is resting, you can prepare the filling.
Step 5
For the filling, place the frozen spinach in a container to thaw, then drain it in a colander and squeeze out the excess water. If using fresh spinach, wash and sort it.
Step 6
Grate the feta cheese on a coarse grater, and blend the garlic with the oil until smooth. Add the cheese and the garlic-oil mixture to the spinach, season with salt, and mix thoroughly.
Step 7
On a floured surface, roll out the dough into a thin sheet and cut out circles using a cutter. Place the filling in the center of each circle, pinch the edges together, and shape into dumplings.
Step 8
Boil the dumplings in lightly salted water for 4–5 minutes, remove with a slotted spoon, transfer to a plate, and serve.
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