Polish spinach dumplings with extra mature cheddar

Ingredients

Method

1. 1Mix the plain flour with 1 tsp of the salt, then work in the medium eggs, olive oil and about 100 ml warm water until a soft dough forms. Knead 5 minutes until smooth, cover, and rest 30 minutes.
2. 2Finely dice the onion, carrot and celery, and grate the garlic. In a non-stick frying pan over medium-low heat, sweat them in 20 g of the unsalted butter for 10–12 minutes until soft and sweet, not browned.
3. 3Add the spinach in handfuls and cook 3–4 minutes until collapsed and dry. Season with the black pepper, tip into a bowl and leave until cool enough to handle.
4. 4Tear the garlic doughballs into small pieces. Fry them in 10 g of the unsalted butter over medium heat for 4–5 minutes until golden, then chop finely and stir through the cooled spinach with the grated extra mature Cheddar. Taste and add a little of the remaining salt only if it needs it.
5. 5On a floured board, roll the dough to about 2 mm. Cut rounds, put a spoonful of filling on each, fold in half and pinch the edges firmly shut.
6. 6Bring a stockpot of water to the boil with the last of the salt. Boil the dumplings in two batches for 2 minutes after they float, then lift them out.
7. 7Warm the last 10 g of unsalted butter in the frying pan over medium heat and toss the dumplings for 1 minute until glossy.
8. 8Stir most of the dill through the natural yoghurt. Spoon the dumplings onto plates, add the yoghurt, and finish with the rest of the dill.