Spinach bread dumplings & mushroom sauce
Light spinach bread dumplings made from leftover rolls, enhanced with Kikkoman Less Salt Soy Sauce and served with a creamy mushroom sauce and a little crispy bacon—a simple, comforting dish that makes good use of day-old bread.
Ingredients
Bread dumplings:
Mushroom sauce:
Additionally:
Nutritional facts (per portion):
3,273 kJ / 783 kcalPreparation
Step 1
10 g butter – 180 g finely chopped baby spinach – 40 g finely diced onion – 60 ml milk – 1 ½ tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – ⅓ tsp freshly ground black pepper – ¼ tsp nutmeg – 150 g stale bread rolls, diced – 15 g Grana Padano – 1 ½ tbsp Kikkoman Panko - Japanese style crispy bread crumbs – 1 egg
Melt the butter in a pan, add the spinach, sauté until wilted, then transfer to a plate. In the same pan, sauté the onion until translucent, then add the milk, Kikkoman Less Salt Soy Sauce, pepper and nutmeg and heat gently. Pour the mixture over the bread cubes, then add the spinach, cheese, Kikkoman Panko and the egg. Mix into a dough and, with wet hands, form small dumplings. Place the dumplings in hot water and steam for 12 minutes, making sure the water does not boil.
Step 2
150 g button mushrooms – 15 g butter – 60 g finely diced onion – 100 ml double cream – 1 garlic clove, pressed – 1 ½ tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – ⅓ tsp dried thyme – ⅓ tsp freshly ground black pepper – 1 tsp lemon juice – ½ tsp lemon zest
Slice the mushrooms. Melt the butter in a pan, add the onion and sauté until translucent. Add the mushrooms and cook for about 5 minutes until the moisture evaporates. Pour in the cream, then add the garlic, Kikkoman Less Salt Soy Sauce, dried thyme, pepper, lemon juice and lemon zest. Simmer over low heat until the sauce thickens, stirring occasionally.
Step 3
30 g diced smoked bacon
In a separate pan, fry the bacon until the fat renders and the pieces are crispy.
Step 4
1 tbsp chopped parsley – ⅓ tsp freshly ground black pepper
Place the dumplings on a plate, spoon over the mushroom sauce, then sprinkle with the bacon, parsley and pepper.
Tip:
You can use stale bread instead of rolls.
Grana Padano can be replaced with Parmesan or smoked mountain cheese.
If the dough is too soft, add more breadcrumbs; if it is too firm, add more milk.
The dumplings should only gently simmer in water—do not let the water boil. They can also be steamed.
For the sauce, you can use fresh or frozen wild mushrooms. If using frozen mushrooms, thaw and drain them before cooking.
Recipe-ID: 1673
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10 g butter – 180 g finely chopped baby spinach – 40 g finely diced onion – 60 ml milk – 1 ½ tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – ⅓ tsp freshly ground black pepper – ¼ tsp nutmeg – 150 g stale bread rolls, diced – 15 g Grana Padano – 1 ½ tbsp Kikkoman Panko - Japanese style crispy bread crumbs – 1 egg
Melt the butter in a pan, add the spinach, sauté until wilted, then transfer to a plate. In the same pan, sauté the onion until translucent, then add the milk, Kikkoman Less Salt Soy Sauce, pepper and nutmeg and heat gently. Pour the mixture over the bread cubes, then add the spinach, cheese, Kikkoman Panko and the egg. Mix into a dough and, with wet hands, form small dumplings. Place the dumplings in hot water and steam for 12 minutes, making sure the water does not boil.
150 g button mushrooms – 15 g butter – 60 g finely diced onion – 100 ml double cream – 1 garlic clove, pressed – 1 ½ tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – ⅓ tsp dried thyme – ⅓ tsp freshly ground black pepper – 1 tsp lemon juice – ½ tsp lemon zest
Slice the mushrooms. Melt the butter in a pan, add the onion and sauté until translucent. Add the mushrooms and cook for about 5 minutes until the moisture evaporates. Pour in the cream, then add the garlic, Kikkoman Less Salt Soy Sauce, dried thyme, pepper, lemon juice and lemon zest. Simmer over low heat until the sauce thickens, stirring occasionally.
30 g diced smoked bacon
In a separate pan, fry the bacon until the fat renders and the pieces are crispy.
1 tbsp chopped parsley – ⅓ tsp freshly ground black pepper
Place the dumplings on a plate, spoon over the mushroom sauce, then sprinkle with the bacon, parsley and pepper.
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