German Wild Garlic Dumplings (Bärlauch Knödel) made with Wild Garlic Paste (Bärlauchpaste)
This fabulous recipe has kindly been provided by Kerstin Losch who helps people cook inspirational dishes as part of a healthy lifestyle or for special occassions, be it Continental Christmas Biscuits or creating a special menu.
Follow her blog at kerstinkitchen.co.uk
These dumplings are made of bread & egg and are delicious as a side dish instead of potatoes or chips with many meat casseroles or as a vegetarian main course with a mushroom or blue cheese sauce (as in the following recipe). The wild garlic paste used in the recipe can be made in larger quantities and kept in jam jars in the fridge for months. It can then be used in a variety of dishes, similar to pesto. Use it for making your own wild garlic butter, a wonderful subtle alternative to garlic butter.
- 250 g wild garlic leaves (washed)
- 20 g salt
- 125 ml sunflower oil (or any oil without strong own taste)
Blitz finely in food processor and fill into jam jar
German Wild Garlic Dumplings (Bärlauch Knödel)
- 300 g stale wholemeal bread (sliced)
- 2 tbsp wild garlic paste
- 50 g wild garlic leaves (finely chopped)
- 1 small piece of wild garlic root or 1 clove of garlic
- 2 eggs
- 4 tbsp plain flour
- 2 small onions (finely chopped)
- 25 g butter
- 200 ml milk
- 200 ml single cream
- 80 g Cambozola or any mild creamy blue cheese
- Salt & black pepper (freshly milled) to taste
Bring it together
- Cut the stale bread into small cubes and pour over warm milk.
- Knead lightly.
- Fry onions & wild garlic root in butter until soft and lightly brown.
- Add onions, wild garlic root, egg & wild garlic paste to bread and knead together with your hands.
- Use enough flour to create a coherent dough.
- Let the dough rest for at least 30 minutes.
- Form small balls of roughly 70 g.
- Steam for about 20 minutes.
- In the meantime make the sauce.
- Boil milk and cream together.
- Melt blue cheese into the hot cream mixture.
- Add salt & pepper to taste.
- Bring to the boil once more.
Plate up dumplings, pour over sauce and serve!
Taken from Kerstin’s website;
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