Spinach dumplings

Squeeze cooked spinach very dry before mixing it in; excess water makes the mixture loose. Chill the shaped dumplings for about 20 minutes, then cook one as a test. If it breaks up, mix a little more breadcrumbs or flour into the rest.

Lower them into gently simmering salted water, not a rolling boil, and cook for about 10–15 minutes, depending on their size. They should feel firm and be hot through when you cut one open.

Melted butter with sage and grated Parmesan is a classic pairing; brown the butter gently so it smells nutty, not burnt. They also work with a light cheese sauce or a spoonful of tomato sauce.

Yes. Freeze uncooked dumplings in a single layer on a tray, then transfer them to a sealed container. Cook them from frozen in gently simmering water, allowing a few extra minutes; cooked leftovers can also be frozen and reheated until hot through.

Yes. Thaw it completely and squeeze out as much water as you can—this is the key to keeping the mixture firm. Chop it finely before mixing it with the bread or other binder.

Their listed energy is slightly lower: spinach dumplings provide 148 kcal per 100 g, compared with 159 kcal for semolina dumplings. Recipes and dumpling size affect how filling a serving is.

Yes. Use tender chard leaves, blanch them briefly, cool and squeeze them very dry before chopping. Mature chard stems are fibrous, so remove them or cook them separately.