Wild garlic dumplings

Ingredients for 2 servings:

• 200 g bread roll(s), diced, or dumpling bread
• 1 onion(s)
• 2 tbsp butter
• 120 ml milk
• 2 large eggs
• 80 g wild garlic
• n. B. Salt and pepper, freshly ground
• n. B. Nutmeg
• e.g. flour or breadcrumbs
• possibly Parmesan or other cheese

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

as a side dish or main course with cheese and butter

Place the bread cubes or dumpling bread (I use whole-grain spelt dumpling bread) in a bowl. Finely chop the onion, sauté in butter until golden brown, and add to the dumpling bread. Whisk together the milk, eggs, and salt, add to the bread, and mix everything together. Let it swell for about 30 minutes. Wash the wild garlic, finely chop, and mix in. Season with freshly ground pepper and nutmeg. If the dough is too soft, thicken with flour or breadcrumbs. Bring salted water to a boil. With wet hands, form dumplings and place them in the boiling salted water. Reduce the heat to low and let stand for about 15 minutes (depending on the size of the dumplings). Meanwhile, heat the butter until lightly browned. Grate cheese to taste. Remove the dumplings from the water with a slotted spoon, drain well, and serve on plates, sprinkled with freshly grated cheese or Parmesan. Sprinkle with butter and enjoy. They can be served as a side dish (plain without cheese) or as a main course with salad.