WILD GARLIC DUMPLINGS
200 g dried white bread cubes
1 white onion
2 tablespoons butter
120 ml milk
80 g wild garlic
2 eggs
nutmeg
1 teaspoon salt
½ teaspoon pepper
_ mince onions
_ melt butter and sauté onions
_ add milk
_ pour onion-milk mixture over the bread cubes
_ wash wild garlic leaves, pad dry and remove the tougher stems
_ mince wild garlic
_ add eggs, a good pinch nutmeg, salt, pepper and wild garlic to the bread cubes
_ thoroughly blend all ingredients
_ leave to soak for about 10 minutes
_ wet your hands and form 8 dumplings
_ heat a large pot with salt water
_ bring to a simmer and add dumplings
_ simmer for about 20 minutes
_ remove with a skimmer and serve hot with some melted butter or nice piece of meat
Dumplings are perfect for freezing and keeping for later. Space them loosely on a butter paper on a small board and place in the freezer. After a couple of hours you can toss them together in a freezer bag. Once you feel like eating them just throw the frozen dumplings into simmering salt water. Cook for about 30 minutes to make sure they are completely done.
BÄRLAUCHKNÖDEL
200 g getrocknete Weißbrotwürfel
1 weiße Zwiebel
2 Esslöffel Butter
120 ml Milch
80 g Bärlauch
2 Eier
Muskatnuss
1 Teelöffel Salz
½ Teelöffel Pfeffer
