Ingredients (per Kornspitz-Dumpling):

30 g butter
60 g onion
180 g Kornspitz
1/8 l cream
100 g fresh spinach
2 eggs
10 g flour (1 Tblsp)
  A pinch of salt, pepper and nutmeg
Garlic sauce:  
10 g butter
4 cl vegetable stock
2 cl cream
10 g onion
1 small clove of garlic
  A pinch of salt


ca. 521,1/2.169 Energy kcal/kj
ca. 33,3 Fat (g)
ca. 18,5 thereof saturated fatty acids (g)
ca. 34,2 Carbohydrates (g)
ca. 2,1 thereof sugar (g)
ca. 8,4 Dietary Fibre (g)
ca. 1,8 Proteins (g)
ca. 0,71 Salt (g)


ca. 2,9 BU (1 bread unit corresponds to 12 g carbohydrates)
Kornspitz "Dazzling Dumpling"


Laura loves eating Kornspitz, and she would do so far more often, if only time weren’t such a problem. Training here, competing there, and then still attending all these award ceremonies; it’s bound to happen that the occasional Kornspitz will go stale. That would be a great pity, were it not for two things: firstly, the small window of time that opens up every now and then and, secondly, Laura’s appetite for dumplings. She loves cheese, spinach, semolina…and, and, and, so long as it ends with the word dumpling. Looking at her current athletic form, it certainly seems that all those dumplings have given her the energy she needs.


What then could be more logical than turning a lonely Kornspitz into a dumpling? Start by cutting the Kornspitz into evenly-sized cubes. Dice the onion and sauté in butter until glassy. Add the fresh spinach, simmer briefly and then pour in the cream. Remove from the heat, season with salt, pepper and a little nutmeg and then leave to cool slightly. Take your Kornspitz cubes and mix well with the spinach-cream mixture and the eggs. Lastly, add a little flour to bind the mixture and to make sure that the dumplings retain their shape during cooking. Two things are important here. First: it’s okay to use flour, but don’t overdo it, otherwise you could throw them at the wall and they’d be guaranteed to bounce back! Secondly, mix the ingredients together gently and do not knead them into a dough. When the dumplings become too firm, they no longer cook properly and have all the appeal of a tennis ball. If you take a look at the photo, you can still clearly see the Kornspitz cubes. Gently boil the dumplings (about 5-6 cm in diameter) in lightly salted water for about 10 minutes.

For the garlic sauce, sweat a little finely crushed garlic in half of the butter. Add the stock and the cream and leave to cook until the sauce is reduced slightly. Remove from the heat. Add the cold butter (the second half). Using a stick blender, mix in the butter until beautifully creamy and foamy. Simply place the warm dumplings on a bed of fresh spinach, which has been lightly salted and sautéed in a bit of clarified butter. Finish off with the garlic foam and you’re set for gold.

By the way, Laura tells us that the dumplings taste best after a mountain hike. With all due respect to our cooking skills, we really can’t argue. After all, hunger is still the best chef in the world.

Rock the party

With the SOLETTI Mini-Kornspitz®
See details

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