Wild Garlic Dumplings
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour, handy
- 220 ml water, lukewarm
- 1 ½ teaspoon, leveled salt
- 6 egg (s)
- 1 bunch wild garlic
- Olive oil, or safflower oil
- salt and pepper
- butter
- Herbs
Print Recipe
Pin Recipe Instructions
- Roughly chop 1 bunch of wild garlic and then puree with oil to make a paste. The amount of oil can vary as desired. Season to taste with salt.
- Mix eggs, flour and water to a thick mass and season with salt. Then add 5 tablespoon wild garlic paste and stir again. If there is anything left of the pesto, store the rest in a sealable jar in the refrigerator.
- Bring a saucepan of salted water to the boil. Shape dumplings with a small spoon and let them slide into the salted water. The dumplings are ready as soon as they float on the surface.
- Strain the dumplings and stir with a little soft butter before serving. Season with salt and pepper as needed and garnish with fresh herbs before serving.
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