Napkin Dumplings with Creamed Spinach

For the napkin dumplings with creamed spinach, finely chop the onion and sauté with the milk. Add the bread cubes, stir briefly, add the egg and parsley and mix well.

Let rest so that the milk can absorb well. Put some cling film on the board and put the bread mixture on it.

Spread evenly and form a nice roll with the foil. Twist the ends well, and wrap the whole thing with aluminum foil so that it also holds well during cooking.

Simmer for about 10-15 minutes, depending on the size. Blanch the spinach briefly. Finely chop the onion and garlic, sauté with the spinach, add the cream and reduce.

Cut the dumplings into slices and fry them. Arrange with the creamed spinach, season to taste and serve.

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