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Recipe for wild garlic dumplings

Hotel Gasthof Kröll

  • 400 g bread rolls – or bread cubes (also mixed very tasty)
  • 200 g wild garlic
  • 4 Eies
  • 80 – 100 g mountain cheese, small diced
  • 1 small onion
  • 80g butter
  • 250-500 ml milk, as needed
  • Nutmeg, salt and pepper


Cut wild garlic. Dice the onion and brown in the butter, add the sliced wild garlic and pour in a dash of milk. Let to the boil for a short time. Remove the pan from the heat and leave to cool.

Put the rolls in a large bowl and season with salt, pepper and nutmeg. Sprinkle mountain cheese over it. Pour in the wild garlic mixture with a little milk, add the eggs and puree roughly with the stick mixer. Then pour over the bread. Mix well and add milk as needed. Leave to stand briefly until the mass has pulled through.

Lay the plastic wrap in a web, apply the dumpling mass lengthwise and roll in (tie the ends well together). Simmer in enough salt water for about 25-30 minutes. Remove the napkin roll from the hot water, remove the foil, cut and arrange in 1 – 2 cm diche slices.


Tastes excellent with tanned butte round grated mountain cheese. Or as a side dish to meat dishes. If something else is pale: roasted dumplings with egg also taste great!

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