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German Wild Garlic Dumplings (Bärlauch Knödel) made with Wild Garlic Paste (Bärlauchpaste)

Kerstin Losch

Kerstin Losch

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.

Wild Garlic Paste (Bärlauchpaste)Wild Garlic Paste (Bärlauchpaste)

  •  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

For the sauce:German Wild Garlic Dumplings (Bärlauch Knödel)

  • 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;

My Passion for Cooking . . . I grew up to love cooking and entertaining at the hearth of my grandmother Oma Hetty. She was never happier than when singing and dancing (I will always remember her in her housecoat dancing the Charleston!) while preparing pig’s heads for brawn, mountains of potato salad and everybody’s favourite gateau for family gatherings. Her house was tiny, but always filled to the brim with very happy guests. A couple of Christmases ago my father gave me the biggest compliment by musing that I was just like my grandmother – cooking the family goose and dancing away. I want to bring this wonderful sense that cooking is about fun and happiness to all who are interested. When my children were small we always spent time in the kitchen or foraging together, often with friend’s children too. Over the years I have cooked for endless dinner parties, catered for events for up to one hundred guests (including special dietary requirements) for family celebrations and recently, corporate business lunches

To find your nearest Food Foraging Course visit the home page where all courses are listed by county.

 

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