Name: Walnut Spinach Dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European
Ingredients: 200 g day-old bread, cut into cubes; 2 tbsp flour; 200 ml milk or plant-based milk; 200 g fresh spinach; 1 garlic clove, finely chopped; 50 g walnuts, roughly chopped; 1–2 tbsp rapeseed oil or neutral cooking oil; Salt, to taste; Black pepper, to taste; Freshly grated nutmeg, to taste; 200 g mushrooms, thinly sliced (for sauce); 1 small onion, diced (for sauce); 150 ml cooking cream or plant-based cream; Chives, finely chopped (for garnish)

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Why You’ll Love Walnut Spinach Dumplings Recipe

This recipe brings together texture, flavor, and nourishment in every bite. The walnuts add a rich, nutty crunch, while the spinach keeps the dumplings fresh and vibrant. It’s a versatile dish—ideal for vegetarians, great for meal prep, and customizable to suit your taste. Whether you serve it with a creamy sauce, crisp salad, or roasted vegetables, these dumplings offer a comforting, home-style meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dumplings:

Day-old bread, cut into cubes
Flour
Milk or plant-based milk
Fresh spinach
Garlic, finely chopped
Walnuts, roughly chopped
Rapeseed oil or neutral cooking oil
Salt, pepper, and freshly grated nutmeg

For the sauce:

Mushrooms, thinly sliced
Onion, diced
Cooking cream or plant-based cream
Chives, finely chopped (for garnish)

Directions

Place the bread cubes in a large bowl. Add the flour and pour in the milk. Let it soak until the bread is soft.
Wash the spinach thoroughly, blanch briefly in boiling water, then chop finely and squeeze out excess moisture.
Add spinach and garlic to the bread mixture. Mix well until combined.
Fold in the chopped walnuts. Season the mixture with salt, pepper, and nutmeg.
With wet hands, shape the mixture into dumplings.
Bring a large pot of salted water to a gentle simmer. Add dumplings and cook until they float to the surface, about 12–15 minutes.
In a pan, heat oil and lightly brown the cooked dumplings to add a crispy texture.
For the sauce, sauté onions in a bit of oil, add mushrooms and cook until soft. Pour in the cream, let it simmer, and season to taste.
Serve dumplings over the sauce and sprinkle with fresh chives.

Servings and timing

Servings: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes

Variations

Vegan version: Use plant-based milk and cream, and ensure the bread used is egg- and dairy-free.
Cheesy addition: Mix grated cheese like Parmesan or vegan alternatives into the dough for an extra flavor boost.
Gluten-free option: Use gluten-free bread and a gluten-free flour blend to accommodate dietary needs.
Spiced up: Add chili flakes or cayenne pepper to the mixture for a subtle heat.
Herb-infused: Mix in chopped fresh herbs like parsley, basil, or dill for more aroma and color.
Nut alternatives: Try using chopped pecans or hazelnuts in place of walnuts for a different twist.
Stuffed version: Press a cube of cheese into the center of each dumpling for a gooey surprise.
Baked style: After boiling, arrange dumplings in a baking dish, top with sauce and cheese, and bake until golden.
Mushroom swap: Replace mushrooms with leeks or zucchini for a different sauce variation.
Smoked flavor: Add a dash of smoked paprika or liquid smoke to the sauce for extra depth.

Storage/Reheating

Refrigerator: Store cooked dumplings in an airtight container for up to 3 days.
Freezer: Freeze uncooked or cooked dumplings on a tray, then transfer to a freezer-safe bag or container. They last up to 2 months.
Reheating: Reheat boiled dumplings by steaming, pan-frying with oil, or warming in a sauce. Avoid microwaving to preserve texture.

FAQs

How do I keep the dumplings from falling apart?

Make sure the dough is not too wet. Squeeze out moisture from the spinach and let the bread soak just enough to hold together. You can also add a little extra flour if needed.

Can I use frozen spinach?

Yes. Thaw it fully, then squeeze out as much water as possible before adding to the mixture.

What sauces go well with these dumplings?

Creamy mushroom sauce is a classic pairing, but herb cream sauce, tomato sauce, or even browned butter with herbs work beautifully.

Can I make the dumplings ahead of time?

Absolutely. Shape them a day ahead and store in the refrigerator. You can also freeze them before or after cooking.

Do I need to blanch the spinach?

Blanching is recommended to soften the leaves and reduce moisture. It also helps preserve the bright green color.

Are these dumplings gluten-free?

Not by default, but you can easily adapt the recipe using gluten-free bread and flour.

Can I pan-fry the dumplings only?

Pan-frying after boiling adds texture, but you can also just boil them or finish them in the oven with sauce.

Is there a low-fat version?

Use low-fat milk or unsweetened plant milk and light cream. Skip pan-frying or use a non-stick pan with minimal oil.

How do I serve these at a dinner party?

Serve them on individual plates over a generous spoonful of sauce, topped with fresh herbs and a drizzle of cream.

Can I double the recipe?

Yes, this recipe doubles well. Just make sure to simmer the dumplings in batches so they have enough space to cook evenly.

Conclusion

Walnut spinach dumplings are a delicious and nourishing meal that balances rich, earthy flavors with a soft, satisfying texture. Perfect for vegetarians and adaptable for various diets, they’re ideal for both everyday dinners and special occasions. With their rustic charm and simple preparation, these dumplings are sure to become a comforting favorite in your kitchen.

Walnut Spinach Dumplings

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These walnut spinach dumplings combine rustic comfort with vibrant, fresh flavors. Crunchy walnuts and tender spinach are folded into a hearty bread base, then gently simmered and optionally crisped up in a pan. Perfect for vegetarians and easy to customize for various diets, they’re satisfying and versatile for any mealtime.

Author: Emily
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Dish
Method: Boiling
Cuisine: European
Diet: Vegetarian

Instructions

Place the bread cubes in a large bowl. Add the flour and pour in the milk. Let it soak until the bread is soft, about 10–15 minutes.
Wash the spinach, blanch briefly in boiling water, then chop finely and squeeze out excess moisture.
Add the spinach and garlic to the bread mixture and mix until well combined.
Fold in the chopped walnuts. Season the mixture with salt, pepper, and grated nutmeg.
With wet hands, shape the mixture into dumplings.
Bring a large pot of salted water to a gentle simmer. Add dumplings and cook until they float to the surface, about 12–15 minutes.
Optional: Heat oil in a pan and lightly brown the cooked dumplings for a crispy finish.
For the sauce, sauté diced onions in oil, add mushrooms, and cook until soft. Pour in the cream, simmer briefly, and season to taste.
Serve the dumplings over the mushroom sauce and garnish with chopped chives.

Notes

Squeeze out excess moisture from the spinach to prevent soggy dumplings.
If the mixture feels too wet, add a little more flour or breadcrumbs.
These dumplings can be made ahead or frozen for easy meal prep.
Customize the sauce or switch up the nuts for different flavor profiles.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 4 g
Sodium: 520 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 13 g
Cholesterol: 20 mg