Spinach Dumplings

The finer the onion, the more evenly the dumpling mixture will bind later.

Don't brown them too much or the dumpling flavor can quickly turn bitter.

If the spinach is very wet, let it steam off briefly so the mixture doesn't become too soft.

Slightly stale bread from the day before works best.

Mix only until everything is well combined so the bread cubes retain some texture.

After resting, check the consistency: if it's too soft, add flour or a little bread by the tablespoon; if too firm, add a splash of milk.

The water should only simmer, not boil vigorously, so the dumplings don't fall apart.

As soon as the butter smells nutty and is golden brown, remove it from the heat to prevent burning.

Set the dumplings briefly on kitchen paper so the brown butter stays flavorful and doesn't get diluted.