Potato Dumplings with Wild Garlic Yogurt Sauce

Ingredients

• 1 kg starchy boiling potatoes
• 1 egg
• 1 egg yolk
• 150 g flour
• 100 g semolina
• Salt
• 3 tomatoes
• 1 small onion
• 1 tbsp Olive Oil
• Pepper
• 400 g yogurt
• 100 g heavy cream
• 1 bundle wild garlic
• Lemon juice

Instructions

1. 1.

   For the filling, score the tomatoes crosswise on the skin side and blanch them in hot water. Peel, quarter, core, and dice the tomatoes finely. Peel the onion, halve it, and dice it finely. Sauté the onion in olive oil until translucent, add the tomatoes, and cook briefly. Puree the tomatoes and reduce until the liquid has evaporated. Season the tomato filling with salt and pepper.

2. 2.

   Wash the potatoes and boil them for about 25 minutes until tender, then drain and let them steam off. Peel the potatoes and press them while still hot through a potato ricer. Let cool, then mix in semolina, egg, yolk, and salt. Knead in enough flour to form a homogeneous dough.

3. 3.

   Divide the potato dough into small pieces. Flatten each piece slightly, add a spoonful of filling, fold the dough over it, and shape into dumplings.

4. 4.

   Bring plenty of salted water to a boil in a pot, add the dumplings. When they rise to the surface, let them simmer on low heat for another 5–6 minutes without boiling further. Drain the dumplings just before serving.

5. 5.

   For the sauce, whip the cream until stiff peaks form and fold it into the yogurt. Wash and dry the wild garlic, slice finely, and stir it into the yogurt mixture. Season the sauce with lemon juice, salt, and pepper.

6. 6.

   Serve the dumplings with the wild garlic yogurt sauce.