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Parve
Easy
10 Minutes
Diets 
Nokerlach is a classic dumpling that was traditionally made by many Heimishe Bubby’s that are usually dropped into a soup. This is a fancier twist on classic nokerlach, with the added spinach, and pushed through small holes until of dropped, resulting in more delicate nokerlach. If your batter is not so easy to push through the colander holes, let the colander sit above the boiling water for a few minutes for the batter to soften. The batter will almost “melt” and make it much easier to push through with the spatula. Boil and enjoy!
2 and 1/2 cups flour
10 ounces spinach, thawed, squeezed and chopped
2 eggs
1/2 cup water
1 teaspoon salt
2 tablespoons margarine or butter
2 tablespoons grated cheese (optional)
1/4 teaspoon black pepper
In a 6 quart saucepan, bring 4 quarts water and 1 tablespoon oil to a boil.
Combine flour, spinach, eggs, water and 1/2 teaspoon salt.
Mix until smooth.
Reduce heat.
Over simmering water, with rubber spatula, press mixture through colander or grater with large holes.
Cook for 5 minutes and drain well in colander.
Serve as an accompaniment to soups or as a side dish to fish or meat.
For dairy dishes, melt margarine, cheese and black pepper. Combine with nokerlach. Heat and serve.
Photography and Styling by Tamara Friedman
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