Spinach Dumplings

1. clean spinach, rinse properly and drain. Blanch in boiling hot salted water, drain, rinse and drain well. Squeeze spinach heartily with hands and chop very finely.

2. Mix eggs with salt and nutmeg in a large baking bowl. Whisk in flour to start, then use a wooden spoon to whisk batter until it bubbles, 4-5 minutes. Fold in chopped spinach until just combined. Allow the dough to swell for 15 min.

3. Bring 4 quarts lightly salted water to a boil in a large saucepan. Melt butter in a large frying pan. Fill the dough one by one in 4-6 portions into a dumpling grater and grate briskly into the boiling water. Lift out with a slotted ladle, drain and toss in the hot butter.

Serve with the sage dung scratchings.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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