Wild Herb Dumplings with Wild Garlic

Ingredients

• 400 g aged whole wheat roll (e.g., spelt)
• 180 ml milk
• 180 g wild garlic
• 2 onions
• 1 clove garlic
• 4 tbsp butter
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 Eggs
• 40 g freshly grated Bergkäse cheese
• bread crumbs (as needed)

Instructions

1. 1.

   Dice the rolls and place them in a large bowl. Bring the milk to a boil and pour it over the bread. Let sit for about 15 minutes.

2. 2.

   Meanwhile, wash, trim, clean, dry, and roughly chop the wild garlic. Peel and finely chop the onions and garlic clove; sauté them in 1 tbsp hot butter until translucent. Add the wild garlic, let it wilt, evaporate the liquid, then add to the bread mixture. Season with salt, pepper, and nutmeg. Add the eggs, sprinkle in the cheese, and knead everything well by hand. If necessary, add a little more bread crumbs so the dough is easy to shape.

3. 3.

   Bring plenty of salted water to a boil in a pot. Wet your hands and form about 8 dumplings from the mixture. Once all are shaped, gently drop them into the water and reduce the heat. Let them cook for about 20 minutes.

4. 4.

   Melt the remaining butter in a large pan. Use a slotted spoon to lift the floating dumplings from the water, let them drain, and brown them all around in the butter. Serve over sautéed wild garlic if desired.