Craft Wild Garlic German Dumplings to combine the vibrant flavors of spring with the comfort of a traditional European dish. Made with fresh wild garlic (also known as ramps or bear leek), these dumplings offer a burst of garlic flavor that’s aromatic yet milder than cultivated garlic, making them perfect for seasonal cooking. These dumplings are a delightful way to enjoy wild garlic when it’s in season, adding a unique twist to a classic recipe. Serve them as a side dish or enjoy them on their own for a comforting and flavorful meal that celebrates the best of spring's bounty.
Ingredients
- 2 cups wild garlic leaves washed and finely chopped
- 4 cups stale bread cubes about 1-inch size, from a crusty loaf for texture
- 1 cup milk warmed, to bind and moisten the bread
- 2 large eggs beaten, for binding
- 1/2 cup all-purpose flour for dough consistency
- 1/4 cup finely diced onion sautéed, for sweetness and depth
- 2 tbsp unsalted butter for sautéing onions and adding richness
- Salt and freshly ground black pepper to taste
- Nutmeg a pinch, for warmth and complexity
- 4 quarts water for boiling
- 2 tbsp salt for the boiling water
Instructions
- Sauté Onions: In a skillet, melt the butter over medium heat. Add the diced onions and sauté until they are translucent and slightly golden. Set aside to cool.
- Prepare Bread Mixture: In a large mixing bowl, combine the stale bread cubes with the warm milk. Let them soak for about 10 minutes, or until the bread has absorbed the milk and softened.
- Add Flavorings: To the bread mixture, add the beaten eggs, sautéed onions, finely chopped wild garlic leaves, all-purpose flour, a pinch of nutmeg and season with salt and freshly ground black pepper to taste. Mix until well combined.
- Form Dumplings: With moistened hands, form the mixture into balls, about the size of golf balls. Ensure the dumplings are compact and hold their shape.
- Boil Dumplings: Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons of salt. Gently lower the dumplings into the boiling water. Reduce the heat so the water is simmering gently and cook the dumplings for about 15-20 minutes, or until they float to the surface and are firm to the touch.
- Serve: Use a slotted spoon to remove the dumplings from the water. Drain them well and serve hot. They are delicious when served with a drizzle of melted butter, a sprinkling of grated Parmesan cheese, or a side of creamy mushroom sauce.
Notes
- Bread Selection: Opt for a crusty, day-old bread like a baguette or sourdough. The texture and slightly dried nature of the bread help absorb the flavors and moisture without becoming too soggy.
- Uniform Size: Keep the dumplings uniform in size to ensure even cooking. Use a scoop or your hands to measure out each portion.
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