Wild garlic dumplings on paprika cream

Ingredients for 4 servings:

• 6 rolls from the day before
• 2 onions
• 2 tbsp butter
• 300 ml milk
• 1 bunch of wild garlic
• 4 m.-sized eggs
• 2 bell peppers, yellow
• 2 bell peppers, red
• 1 garlic clove(s)
• 1 tsp olive oil
• 50 g tomato paste
• 250 ml vegetable stock
• 100 g whipped cream
• Salt and pepper, mixed, from the mill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Dice the bread rolls and place them in a large bowl. Peel and finely dice one onion. Heat the butter in a saucepan and sauté the diced onion until translucent. Then add the milk while stirring, heat it up, and then mix it into the bread rolls. Cover and let stand for about 20 to 30 minutes. Wash the wild garlic, shake it dry, and chop it, except for a little for garnishing. Add it to the bread roll mixture along with the eggs and knead everything together well, seasoning with a little salt and a few turns of freshly ground pepper. Bring a large pot of water to a boil. Form 8 dumplings from the dumpling mixture. Once the water boils, add a little salt and add the dumplings. Then reduce the heat slightly and let the dumplings stand, covered, for about 15 minutes. Halve the bell peppers, trim and rinse them, and finely dice them. Peel the second onion and the garlic clove and dice both finely. Heat the olive oil in a pan and sauté the diced onion and garlic until translucent. Then add the diced bell pepper and fry for about 3 minutes. Then add the tomato paste and sweat lightly while stirring. Deglaze with the vegetable stock and cream and simmer for about 5 minutes while stirring. Season to taste with a little salt and a few turns of freshly ground pepper. Cut the remaining wild garlic into strips. Remove the dumplings from the water with a slotted spoon and drain well. Arrange 2 wild garlic dumplings on each plate on top of the paprika cream and garnish with the sliced ​​wild garlic.