Summary

Ingredients

For the dumplings:

• 3 whole grain rolls, vegan
• Water for soaking
• 1 handful wild garlic
• 3 tablespoon cornstarch
• 75 ml water
• 6 tablespoon breadcrumbs, vegan
• salt and pepper

For the sauce:

• 0.5 ½ onion (s)
• 3 tablespoon olive oil
• 150 g cherry tomato (s)
• 2 cloves garlic)
• 150 ml tomatoes, happened
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Soak the rolls in water. Wash the wild garlic and cut into thin strips. Mix the cornstarch in 75 ml water.
2. Squeeze out the rolls well and knead together with the other ingredients to form a dough. Form six rather smaller dumplings and let them simmer in boiling salted water for about 7 minutes.
3. Instead of wild garlic e.g., Spinach can also be used. Then add a little more garlic to the dumpling dough.
4. For the tomato sauce, peel and chop the onion. Heat the olive oil in a small saucepan and let the onion become translucent in it. Wash and halve the tomatoes. Reduce the heat and add the tomatoes to the onions, press the garlic through the press and add as well.
5. Let the tomatoes soften in about 7 minutes, then add the tomatoes and season with salt and pepper. Serve with the dumplings.
6. With a starter, three people will be satisfied with the dumplings.