Dumplings with Wild Garlic

I haven’t known wild garlic for a long time. When I arrived in Vienna, I was surprised when, in mid-March, everyone started talking about wild garlic. Here in Vienna, all you have to do is take a trip to the Prater, not to the carousels, but to the park. In spring, there is a green flood of this plant. I have written about it in previous articles.
I don’t freeze wild garlic because I think it loses its distinctive flavour when thawed. I prefer to make pesto out of it, which lasts a long time in the fridge.
You can already find the following recipes with wild garlic on my website:
Wild Garlic Soup with Mozzarella
Pesto and Potato Pancakes with Wild Garlic
Broccoli Soup with Wild Garlic

I tried a new recipe this year to share with you. Can you guess from where I got the wild garlic? The Prater? No. From our Viennese balcony! 🙂

Dumplings with Wild Garlic
We need:
400 g old (bread)rolls cut into cubes
250 ml lukewarm milk
140 g wild garlic
4 eggs

1 onion
salt
black pepper
nutmeg
1 tbsp butter

Method:
Soak the cubes in milk. Add the beaten eggs. Let the mixture stand for a few minutes. Chop the onion and lightly fry it in the butter in a pan. Stir into the rolls mixture, season with salt, black pepper and nutmeg. Wash the wild garlic, shake dry and chop finely. Add to the mixture and shape into 6-8 dumplings (the number depends on the size). Leave to rest for 30 minutes.

Bring salted water to the boil in a pot and cook the dumplings in it for about 20 minutes. The dumplings can be served with melted butter or grated cheese, or as a side dish for soup or mushroom ragout.

Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri