Wild Garlic Dumplings

I started this blog nearly 9 years ago because I wanted to show my love for dumplings. Over the years lots of dumpling recipes were collected here.

This is a new one. My BFF made them and brought me a bag of frozen ones. Wild garlic in spring is so synominous for this time of year. When it starts to become available, the asparagus season starts too.

You can serve this dumplings with a creamy cheese sauce and honey carrots, but I ate mine with the red pepper sauce from the last recipe. That worked fine too. 

This dumpling dough needs a bit of resting time. The breadcrumbs and flour needing time to soak up the liquid and gets softer. Only then it is possible to mold them in dumpling shape.

Recipe for 4:

300 g breadcrumbs

300 g blended wild garlic (puree)

200 g flour

3 eggs

150 g grated Parmesan

Some fine soft wheat semonina for the worksurface.

Butter and oil for the pan to fry them or veg stock to cook them. They are easy to freeze and versatile to serve either as a main or side dish.

Bring all ingredients together to a smooth dough. Let that sit covered in the fridge for 1 hour. Sprinkle the semolina on your table and roll the dough in a sausage. Cut off slices and roll them dumpling style.

Heat up salted water and simmer them until they float at the top. Drain and fry them in some butter or oil.

Or just simmer them in veg stock and serve them with a rich sauce.