WILD GARLIC DUMPLINGS – BÄRLAUCHKNÖDEL

May 9, 2017

Nature took advantage of the brief moments the sun the sun shone on Salzburg and sprouted fields and fields of wild garlic. At the moment it looks like someone rolled out a green – very smelly – carpet between the trees.
I took my chance and gathered a couple of hands full of this garlicky goodness. Wild garlic will only be in season for two, maybe three weeks. Dumplings are a perfect way to keep this delicacy for a little while longer. Keep them in the freezer until you are in need of some spring flavour boost!

WILD GARLIC DUMPLINGS – BÄRLAUCHKNÖDEL

  • 200g dried white bread cubes
  • 1 white onion
  • 2 tablespoons butter
  • 120ml milk
  • 80g 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.

 

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