Green dumplings with spinach and feta cheese
7 servings
60 minutes
The recipe is taken from the book "Miss Varenichnaya" by Alena Solodovichenko.
1
The dough for these dumplings is made with dill juice and turns a delicate green color. To prepare dill juice, a juicer is needed; if unavailable, herbs can be blended and then the juice squeezed through several layers of cheesecloth.
2
Sift flour and starch into a mound on a clean work surface, making a small well in the center. Add salt, sugar, and pour in water with oil into this well.
- Wheat flour: 670 g
- Starch: 60 g
- Salt: pinch
- Sugar: 1 tablespoon
- Sunflower oil: 120 ml
3
Carefully lift the flour from the edges to the center and knead a stiff dough. It should be kneaded for a long time, 10-12 minutes, until it turns into an elastic, not very sticky ball.
4
Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes. While the dough is resting, you can prepare the filling.
5
For the filling, place frozen spinach in a container to thaw, drain in a colander, and squeeze out excess water. If using fresh spinach, wash and sort it.
- Frozen spinach: 900 g
6
Grate the cheese on a coarse grater, blend the garlic with oil until smooth. Add the cheese and garlic-oil mixture to the spinach, season with salt, and mix thoroughly.
- Feta cheese: 400 g
- Garlic: 1 clove
- Sunflower oil: 120 ml
- Salt: pinch
7
On a flour-dusted work surface, roll out the dough into a thin layer and cut out circles using a mold. Place filling in the center of each circle, pinch the edges, and shape into dumplings.
8
Boil the dumplings in slightly salted water for 4-5 minutes, remove with a slotted spoon, place on a plate and serve.