Boiled smoked cutlet, steamed spinach and potato dumpling

Last Updated on August 5, 2024

Softly cooked smoked, sliced and served with steamed spinach and homemade potato dumplings, garnished with fried onions.

Ingredients:

600 g smoked chops whole water salt For spinach: 300 g frozen spinach leaves 1 heaping tablespoon smooth flour 1 tbsp fat 1/2 cup milk 4 pcs garlic cloves pepper salt For dumplings: 1 kg of potatoes 200 g of coarse flour 200 g 100 g of semolina 2 tbsp octo 2 tsp salt 2 pcs

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water Other: 3 pcs small onions fat

Procedure:

1. Cook the smoked meat until tender, bone it after it has partially cooled and cut it into slices
2. Prepare spinach; fry diced onion in lard, add flour and mix a light roux, add spinach (do not thaw), pour milk, add salt, pepper, add crushed garlic and simmer on low heat until spinach does not loosen, adjust flavours, if necessary. Add a little water according to the desired density, finally mix with a stick blender
3. Prepare potato dumplings; boil the potatoes the day before in salted water and in the skin until tender, then peel and finely grate the cold ones or run through a potato press, add the other ingredients and quickly work the dough, form two rolls and cook in salted water at a gentle boil for 25 minutes.<4. Then fry 3 diced onions in fat until golden brown and can be served with slices of meat, spinach and potato dumplings, all garnished with fried onions.

Note:

Recipe from Cooking with Tom, photography and text by Naďa Indruchová

steamed spinach and potato dumpling