Smoked meat with spinach and potato dumplings

Last Updated on August 5, 2024

Whole cooked smoked shoulder, sliced, pan fried, served with spinach and potato dumplings.

Ingredients:

450-600 g smoked shoulder whole water oil For spinach: 450 g frozen spinach 450 ml milk 2 tbsp smooth flour 1 tbsp oil 2 pcs garlic cloves 2 pcs of egg 1 pc large onion pepper salt For potato dumplings: 600 g of potatoes 200 g of coarse flour 100 g of semolina 1 pk oats cooking water salt

Procedure:

Meat preparation:
1. Boil the meat in water until tender, then cut into slices
2.

Prepare the spinach: 1. Fry the finely chopped onion in 1 tablespoon of oil and add 2 tablespoons of flour, stir to make an onion spread
2. Drain the partially thawed spinach of the loosened water and add it to the spread, stirring to let it thaw completely
3. Pour in the milk and boil briefly, adjust the amount of milk according to the desired thickness of the spinach
4. Whisk the eggs in a cup with a fork and slowly pour them into the spinach, stirring constantly, let it come to the boil and set aside
5. Salt and pepper the finished spinach to taste and stir in the crushed garlic cloves. Preparation of potato dumplings:
1. Boil the potatoes for the dumplings in their skins, peel them when cooked, grate them on a rolling pin, make a dent in them and add salt
2. Beat the egg into the hole, pour in the coarse flour and semolina and immediately work the dough thoroughly
3. Form the dough into 4 rolls, put them into boiling water and occasionally lift them slightly from the bottom with a rolling pin so that they do not stick to the bottom
4.