Hungary, 7030 Paks, Anna utca 14.

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  • Spinach Dumplings With Cheese Sauce

    Can be served in itself or as a side dish to surprise your guests.

    Thanks to the Kiskohász Klasszik Restaurant for the recipe. Photo by Anda Fábián


    • Magic Mills Sorghum Flour – 10 dkg
    • Egg – 1 pc
    • Spinach puree – 5 dkg
    • Sour cream – 1 tbsp
    • Milk – 2 dl
    • Trappist cheese – 5 dkg
    • Smoked cheese – 5 dkg


    1. To make the dumplings, mix the flour, eggs and water in the usual way, add the spinach puree and stir until there are no lumps, then then push it through a noodles chopper or a colander with large holes into boiling water and cook.
    2. Sorghum flour tends to absorb more water than wheat, so if the dough gets too thick, simply add more water to make it easier to form.
    3. Prepare the cheese for the sauce if you haven’t bought grated. Heat the milk over a low heat and add the cheese. Season with salt and pepper, stirring all the time.

    It can be served in itself or with poultry or fish.