A typical recipe from Ramsar along the Caspian Sea.
Wash spinach well, steam for 10 minutes and then let them cool down. After they have cooled down, press them out thoroughly.
Boil the potatoes until soft, let them cool down a bit and grate them finely on a grater.
Mix boiled spinach, grated potatoes, beaten egg, fried onions and spices in a bowl and then form small dumplings.
Heat the oil in a pan and fry the dumplings well on each side.
Heat some oil in a pan, fry the onions until golden and sprinkle with turmeric.
Wash the spinach well, drain it and add it to the onions in the pan, add turmeric, some water and cook it shortly. Add salt and pepper as you like.
In a bowl add some spinach-onion sauce and place a few spinach dumplings on top. Garnish with fried onions.
The small spinach dumplings can also be easily frozen and baked in the oven as required.