Wild garlic dumplings

Yet another way to make use of the abundance of wild garlic.  This came about as I was researching ideas for outdoor cooking - but more of that to come.
In the meantime make do with these little mouthfuls of moreishness.

6 medium floury potatoes
100g plain flour
Salt and pepper
2 eggs
A handful of wild garlic
50g butter
2 tblsp olive oil.

Boil the potatoes in their skins until soft.
Drain and allow to cool.
Peel them and place in a large mixing bowl.
Mash coarsely - you do not want a smooth mash, a few lumps are desirable.
Stir in the flour and eggs and season well.
Finely chop the wild garlic and mix in with the potato.

Bring a large panful of water to the boil.

Drop large teaspoonfuls of the mix into the water - do not overfill the pan: 6 - 8 at a time is enough.

When they rise to surface, lift them out, drain and set aside.
Continue until all the mix has been cooked.

Put the butter and oil in a frying pan - a 12" pan is ideal for this and heat until the butter foams.

Transfer the boiled dumplings to the frying pan and cook on all sides until golden brown

These are perfect with a bean stew, bacon and eggs, along side some smoked belly pork, or dropped into a tomato soup.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk