Wild garlic dumplings in tomato sauce

Name: Wild garlic dumplings in tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 12 Shallots; 5 TABLESPOONS Butter; 1 Bread roll (from the previous day); 50 g Wild garlic; 375 g Schichtkäse (20 % fat in dry matter); 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Cornstarch; 1 Onion; 1 can(s) (850 ml) peeled tomatoes; 1/8 l Vegetable broth (instant); 1 TABLESPOON sauce thickener; 7-10 Tbsp Sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

12 Shallots
5 TABLESPOONS Butter
1 Bread roll (from the previous day)
50 g Wild garlic
375 g Schichtkäse (20 % fat in dry matter)
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Cornstarch
1 Onion
1 can(s) (850 ml) peeled tomatoes
1/8 l Vegetable broth (instant)
1 TABLESPOON sauce thickener
7-10 Tbsp Sugar

Directions

1
Peel and finely dice the shallots. Heat 1 tablespoon of butter in a pan and sauté the shallots in it, allow to cool. Coarsely grate the bread roll. Wash the wild garlic, dab dry and chop coarsely, except for 1 leaf.
2
Stir the pork loaf cheese and eggs well, season with salt and pepper. Stir in shallots, bread roll and cornflour. Add wild garlic. Form 12 dumplings from the Schichtkäse mixture. Put the dumplings into boiling, slightly salted water and let them simmer for 15 minutes at low heat.
3
Peel and finely chop the onion. Heat 1 tablespoon of butter in a saucepan and sauté the onion. Add the tomatoes and chop a little in the pot. Add stock and bring to the boil. Bind with sauce thickener and season with salt, pepper and sugar.
4
Lightly brown 3 tablespoons of butter in a saucepan. Cut the rest of the wild garlic leaf into strips. Arrange tomato sauce and dumplings on plates, pour butter over them and sprinkle with wild garlic strips.