Aromatic dumpling roll

Ingredients for 5 servings:

• 350 g rolls or baguette, stale
• 250 ml milk, lukewarm
• 1 onion(s)
• 1 tbsp oil
• 8 leaves wild garlic, large leaves
• 3 eggs
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the rolls into 3 mm thick slices and place in a bowl. Pour the milk over them, cover, and let rest for 20 minutes. Dice the onion and sauté in the oil until translucent. Cut the wild garlic crosswise into strips. Add both ingredients to the soaked rolls along with the eggs, season well with salt and pepper, and mix well. Brush the matte side of a piece of aluminum foil (35 x 35 cm) with oil. Spread the roll mixture in the center of the foil, parallel to the edge. Fold one half of the foil over the mixture. Roll the foil up tightly and press the ends together. Place it in a wide pot of boiling water and simmer for 20 minutes. Carefully remove the dumpling roll from the pot. Let rest for 5 minutes, unwrap, and cut into 1 cm thick slices. TIP: If you have any leftovers, heat 1-2 tablespoons of clarified butter in a pan and fry the dumpling slices over medium heat for 3-4 minutes on each side until crispy and brown.