Wild Garlic Dumplings in Mushroom Sauce

Place the bread cubes in a large bowl. Peel and finely dice the 2 onions. Heat a little oil in a pan and sauté the onion briefly and continue to sauté together with ham.

When both have taken color well, set aside and let cool a little. Beat the eggs and pour them with the milk over the bread cubes.

Now add some salt, the flour and the wild garlic flakes. Finally add the ham cubes. Mix everything well (preferably with your hands) until you get a mushy mass.

Boil plenty of water in a large pot. Form dumplings with wet hands, turn them briefly in flour and let them cook in the boiling water for about 15 minutes.

For the mushroom sauce, wash the mushrooms and cut into fine slices. Peel the onion and cut into fine cubes. Sauté briefly in a little oil and add the mushroom slices.

Steam until the mushrooms have lost a lot of water. (about 15 minutes). Season with salt, garlic and cumin. Finally, stir in the crème fraîche and let it boil down for about 10 minutes, stirring frequently.

Finally, thicken the sauce with a little flour if necessary. Strain the finished dumplings (when they float on top of the water) and serve in the hot sauce.

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