Wild Garlic Dumplings with Onions and Ham

Ingredients

• 0.5 small finely chopped onion
• 1 tbsp butter
• 250 g mushrooms (cleaned and sliced)
• 2 tsp flour
• 500 ml clear broth
• 150 g crème fraîche
• Salt
• white pepper
• 1 pinch nutmeg
• 300 g flour
• Salt
• 3 eggs
• 2 tbsp water
• 50 g smoked ham
• 1 onion
• 150 g wild garlic
• 20 g butter
• 200 g ricotta
• 1 egg
• 1 Tbsp parsley
• Salt
• pepper (ground)
• vegetable broth (for cooking dumplings)
• 8 basil leaves (cut into fine strips)
• air-dried raw ham (for serving)
• 1 Red Onion
• 3 cabbage leaves
• 1 Tbsp clarified butter
• 5 tbsp dry red wine

Instructions

1. 1.

   For the mushroom sauce, sauté the finely chopped onion in butter until translucent. Add the mushrooms and roast briefly. Dust with flour, season, pour in clear broth, bring to a boil once, then stir in crème fraîche. Keep the sauce warm.

2. 2.

   To make the dumplings, knead a pasta dough from the listed ingredients, shape into a ball, cover, and let rest at room temperature for about 20 minutes. Dice the smoked ham and peeled onion. Wash the wild garlic leaves, blanch briefly, drain, squeeze out excess water, and finely chop. In a pan, foam butter and sauté the ham and onion cubes. Briefly brown the wild garlic with them and allow to cool. Crumble ricotta finely and knead it into the wild garlic mixture. Season with parsley, salt, and pepper.

3. 3.

   Roll out the pasta dough thinly and place a teaspoon-sized mound of filling on one half. Fold the other half over and press firmly around the fillings. Cut squares with a pastry cutter. Drop the dumplings into boiling broth and simmer gently for about 15 minutes.

4. 4.

   Meanwhile, peel and slice the red onions into strips. Cut the cabbage into strips then into sticks. Sauté onion strips with cabbage in clarified butter. Deglaze with red wine and reduce for about 3 minutes. Use a slotted spoon to lift dumplings from the broth and arrange on preheated plates with mushroom sauce. Garnish with ham, basil strips, and the onion mixture.