Vegetable dumplings are versatile, indeed. They can be served as a main course, small entree or as an accompaniment to dinner.

1 package (10 ounces) frozen chopped spinach, defrosted and pressed in a strainer until thoroughly drained
3 tablespoons roasted sweet red pepper strips or pimientos
2 eggs, beaten
2/3 cup fresh whole wheat bread crumbs
1/2 cup grated Parmesan cheese
3 tablespoons minced green onion
pepper to taste

In a large bowl, stir together all the ingredients until mixture is blended. Shape spinach mixture into 2-inch patties and sauté in an oiled Teflon-coated skillet until browned on both sides, adding a little oil as necessary. Drain on paper toweling.

Before serving, heat in a 350° oven for about 10 minutes, or until heated through. Yields 12 to 14 dumplings. Serves 6.

Red Pepper Sauce:
1/4 cup cream
1/4 cup sour cream
2 tablespoons red pepper strips
2 tablespoons chopped chives
1 tablespoon lemon juice
pinch of cayenne
salt to taste

Stir together all the ingredients and allow mixture to thicken for several hours at room temperature, and then refrigerate. About 30 minutes before serving, remove from the refrigerator and carefully heat through. Yields 3/4 cup sauce.