John Myers
Wild Garlic Boletus Napkin Dumplings
The perfect wild garlic boletus napkin dumplings recipe with a picture and simple step-by-step instructions.
- 300 g Loaf
- 2 Eggs
- 100 g Wild garlic
- 50 g Dried porcini mushrooms
- 150 ml Milk
- Salt
- Pepper
- Soak the stone mushrooms in the water for 3-4 hours.
- Cut the bread into cubes, chop the wild garlic and porcini mushrooms.
- Mix the bread mixture with salt, pepper, egg and milk and let it rest for 1 hour.
- Mix the mixture again and form a cylinder on a sheet of clear film and knot firmly on both sides. Now wrap the rolling pin with aluminum foil.
- Cook over medium heat for 30 minutes.
- Let the rolls cool for 3-4 hours.
- Now cut the rolls into thick slices and fry them in butter.
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