Wild garlic dumplings on tomato sauce

Name: Wild garlic dumplings on tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Schichtkäse (20 % fat; alternatively low-fat curd cheese); 5-6 Shallots or small onions; 3-4 Tbsp Butter; 2 Bread roll (from the previous day); 75 g Wild garlic; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 1 (20 g) strongly heaped tablespoons of cornflour; 1 can(s) (850 ml) Tomatoes

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Schichtkäse (20 % fat; alternatively low-fat curd cheese)
5-6 Shallots or small onions
3-4 Tbsp Butter
2 Bread roll (from the previous day)
75 g Wild garlic
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
1 (20 g) strongly heaped tablespoons of cornflour
1 can(s) (850 ml) Tomatoes

Directions

1
Drain the Schichtkäse well. Peel and chop the shallots. Sauté 2/3 in 1 tbsp. hot butter. Let cool off. Coarsely grate the bread roll. Wash and finely chop wild garlic.
2
Mix the pork loaf cheese and eggs, season with salt and pepper. Stir in shallots, bread rolls, starch and wild garlic, except for a little bit. Chill for about 30 minutes.
3
With moistened hands form approx. 12 dumplings from the mass. Cook in plenty of boiling salt water at low heat for about 15 minutes
4
Steam the rest of the shallots in 1 tbsp. hot butter. Add tomatoes and juice, crush a little. Bring to the boil and boil down for about 10 minutes, stirring frequently. Season to taste
5
Swivel the remaining wild garlic in 1-2 tbsp. hot butter. Drain the dumplings. Serve with tomato sauce and wild garlic butter
6
Drink: mineral water