Wild garlic dumplings are a hearty, vegan dish that you can easily prepare yourself in spring. You can find out here what you need apart from fresh wild garlic.
Wild garlic dumplings or dumplings in general are a dish from southern German and Austrian cuisine. The round treat traditionally consists mainly of old rolls, eggs, milk and wild garlic. But it’s also easy vegan. You can serve them with a side salad or eat them with a sauce.
You can pick wild garlic yourself in many forests in Germany in March and April. It is important that you are able to recognize wild garlic and do not confuse it with the poisonous lily of the valley – these look very similar to wild garlic.
Important: Buy the ingredients for the dumplings with an organic seal. This is how you avoid chemical-synthetic pesticides.
Wild garlic dumplings: recipe with step-by-step instructions
Ingredients:
400 gilte rolls, cut into cubes
2 small onions
6 tbsp vegan butter
225 ml plant drink
4 tsp locust bean gum
200 g fresh wild garlic
salt, pepper and nutmeg
possibly some flour or breadcrumbs
Directions:
Place the bun cubes in a bowl.
Peel and chop the onions.
Heat two tablespoons of the vegan butter in a pan or saucepan and sauté the onion pieces in it until translucent.
Add the sautéed onion to the bun cubes.
Then add the plant-based milk and the locust bean gum and mix everything together roughly with your hands or a wooden spoon. Let it swell for half an hour.
In the meantime, wash the wild garlic, chop it up and mix it into the bread roll mixture.
Season the dumpling dough with salt, pepper and nutmeg. If it is too soft or runny, you can add some flour or breadcrumbs and knead it in.
Bring salted water to a boil in a large saucepan.
Use your hands to form round dumplings from the dough and add them one by one to the boiling salted water. Turn the heat down and let it steep for about 15 minutes.
Lift the dumplings out of the water and let them drain.
