Wild Garlic Dumplings


Rating: 3.62 / 5.00 (47 Votes)


Total time: 1 hour

For the filling:









For the dumpling wrapper:



Instructions:

For the wild garlic dumplings, mix all ingredients together, fill into a piping bag with a smooth nozzle (approx. No. 8) and pipe small dumplings of approx. 20 g onto a base. Make sure that they are semicircular and do not have any tips, otherwise they will not be easy to coat. Freeze the doughnuts and store them in the freshness bag, well sealed, in the freezer.

Prepare curd cheese or potato dough and coat the dumplings with it (you need about 30 g of dough, per dumpling).Do not take too many out of the freezer at once, they thaw and liquid forms, which could soften the dough.It is important that the dough is well sealed for coating and that no air bubbles form in the dumpling.

Place in boiling salted water and cook for about 8 to 12 minutes, depending on the size.If the mass is too soft mix in some white bread crumbs or breadcrumbs to firm it up. These wild garlic dumplings can also be frozen together with the pastry shell.

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