Gluten-Free Spinach Dumplings

Dumplings are to Austria like Tapas to Spain and Tacos to Mexico. Unfortunately they are an indulgence I have to avoid for the most part, as it is virtually impossible to get gluten-free dumplings anywhere. Especially not at ski lodges in the Alps.

But because I'm scrappy, I have invented a gluten-free spinach dumpling recipe and the result is not bad at all, if I may say so myself.

You're probably aware that spinach is said to be extremely healthy due to its high iron content. This myth originated over 60 years ago and was the result of a miscalculation and also the emergence of Popeye, the famous cartoon sailor. Subsequently, the iron content of spinach was accepted as being 10 times as high as it actually is. In 1890, Swiss physiologist Gustav von Bunge initially noted the correct iron levels of 35mg per 100g of spinach, but he didn't specify that he used the dried version. Popeye's muscles therefore must have come from the canned spinach's nitrate content rather than its puny iron content.

Legends are hard to get rid of, however, because most people still believe in the sky-high iron levels in spinach. In reality, the iron actually contained in spinach can barely be converted, but the leafy vegetable still contains many noteworthy vitamins, proteins and minerals.

What does this greenest of greens contain?

Spinach is actually extremely healthy, low on calories and rich in vitamins and minerals. It contains tons of vitamin B, beta-carotene, vitamin C and folic acid. In addition, it packs minerals like phosphorus, potassium, calcium, magnesium and a little bit of iron. An old saying goes: "Spinach replaces half a pharmacy". It stimulates the gastric juices, which makes it a gentle but efficient digestive aid.

Photo (c) Julia Stix for MAXIMA Gourmet Extra, March 2016 issue


Gluten Free Spinach Dumplings

10 Dumplings


  • 100g gluten free sliced bread
  • 170ml milk
  • 1 egg
  • 300g baby leaf spinach
  • 1 onion
  • 1 clove garlic
  • 4 TBSP butter
  • 50g gluten free flour
  • 100g Parmesan


  1. Cube the sliced bread. Put in a bowl and add milk and egg. Mix well. Rinse the spinach. Finely dice the onion and garlic. Heat up 2 TBSP butter in a frying pan and braise the onions. Add the spinach and garlic and season with salt and pepper.
  2. Bring lightly salted water to the boil in a large pan. Add the spinach and flour to the bread batter, knead well and form medium-sized dumplings.
  3. Cook the dumplings in the salted water over a medium heat for around 15 minutes. Grate the Parmesan. Heat up 2 TBSP butter in a large frying pan and fry the dumplings on all sides. Serve topped with Parmesan.


*Schär: Meisterbäckers Classic du Maître Boulanger

** Schär: Farine flour