Spinach Dumplings with Béchamel Sauce
Embark on a culinary journey that marries sophistication with comfort as we present our Spinach Dumplings with Béchamel Sauce. This exquisite dish combines the vibrant freshness of spinach-infused wrappers with a creamy, velvety béchamel sauce that elevates every bite to a symphony of flavour.
INGREDIENTS
Spinach Wrappers:
130 g of flour
40 g of spinach
100 ml of boiling water
1/4 teaspoon of salt
Filling:
4 cups of fresh spinach
3 tablespoons of curd
A tiny pinch of salt
A tiny pinch of nutmeg
Béchamel Sauce:
2 tablespoons of unsalted butter
1.5 tablespoons of all-purpose flour
1 cup of whole milk
Salt, nutmeg, and freshly ground black pepper to taste
METHOD
1. Prepare the Spinach Wrappers:
In a large bowl, combine salt with flour. In a food processor, blend spinach and boiling water until smooth. Sieve the mixture to extract vibrant green water without spinach particles. Add 75 ml of this spinach-infused water to the flour. Gently mix with a spoon, then knead by hand for 5 minutes. Shape the dough into a ball, wrap it in food wrap, and let it rest for an hour.
2. Prepare the Filling:
Wash and chop spinach. In a bowl, combine chopped spinach with curd, salt, and nutmeg. Mix well to create a flavourful filling.
3. Assemble the Dumplings:
Divide the rested dough into 12 pieces and roll into flat circles. Place a piece of wrapper on your palm and spoon 1 teaspoon of filling onto the centre. Moisten the outer edges of the wrapper with water, then fold the dumpling to form a half-moon shape. Press and seal tightly in the middle.
4. Cook the Dumplings:
Heat a pot of water to boiling. Gently drop the dumplings into the water and cook for a few minutes until they float to the top. Use a strainer to scoop them out and transfer to a plate.
5. Prepare the Béchamel Sauce:
Warm the milk on low heat until bubbles form at the edges, then remove from heat. In a heavy-bottomed saucepan over medium heat, melt butter. Stir in flour and cook until the paste cooks and bubbles, about 2 minutes. Slowly add heated milk, whisking to incorporate. Bring to a boil, stirring constantly, until the sauce thickens. Season with salt, nutmeg, and freshly ground black pepper to taste.
Serve the dumplings hot, drizzled with the creamy béchamel sauce, and savour the harmonious blend of flavours and textures. This dish is a celebration of elegance and taste, perfect for a special dinner or a cozy night in. Enjoy every luxurious bite!