Romantik Blog
Florian's Wild Garlic Dumplings
With Spinach Beurre Blanc – Serves 4
This original recipe from the Romantik® Hotel Die Gersberg Alm in Salzburg brings a taste of Alpine cuisine straight to your plate: Florian’s Wild Garlic Dumplings with Spinach Beurre Blanc combine fresh wild garlic, creamy quark, and tender handmade dumplings with a smooth, flavorful sauce. A traditional dish that perfectly blends sophistication and a sense of home – ideal for impressing guests or family.
Ingredients
Wild Garlic Dumplings
- 265 g strong flour
- 1 egg
- 100 ml ice cold water
- 1-2 EL olive oil
- 1 pinch of salt
wild garlic quark filling
- 330 g dry quark
- 80 g dumpling bread
- 50 g liquid butter
- 170 g milk
- 30 g onions, fine dices
- 90 g mashed potatoes (floury/starchy variety, cooked)
- ½ bunch fresh wild garlic, finely chopped
- 1 tbsp chopped parsley”
- 1 tsp chopped chervil
- Salt
- freshly ground black pepper
- freshly grated nutmeg
For serving (optional)
- melted or lightly browned butter
- freshly grated hard cheese
- fresh herbs
Spinach Beurre Blanc
- 1 small shallot, very finely diced
- 100 ml dry white wine
- 50 ml Noilly Prat or dry vermouth (optional)
- 1 EL white wine vinegar
- 150 ml cream
- 180 cold butter, diced
- 80 g fresh spinache leaves
- salt, white pepper
- 1 dash of lemon juice
Instructions
-
1.
Dough
Place the flour and salt in a bowl.
Add the egg, ice-cold water, and olive oil.
Knead everything into a smooth, elastic dough.
The dough should be supple but not sticky.
Shape into a ball, wrap in plastic wrap, and let rest in the refrigerator for at least 30 minutes. -
2.
Filling
Place the dumpling bread in a bowl.
Gently warm the milk and pour it over the bread along with the melted butter.
Let it sit for a few minutes until the bread softens.
Sauté the diced onion in a little butter until translucent, then let it cool.
Mix the quark, potato purée, onion, and soaked dumpling bread thoroughly.
Fold in the wild garlic, parsley, and chervil.
Season generously with salt, freshly ground black pepper, and freshly grated nutmeg.
The mixture should be soft but moldable.
If necessary, add a little more dumpling bread or a spoonful of milk. -
3.
Dumplings
Roll out the dough on a lightly floured surface to about 2 mm thickness.
Cut out circles with a diameter of 8–10 cm.
Place 1 teaspoon of filling in the center of each circle.
Lightly moisten the edges with water.
Fold the dough over and seal carefully.
Press firmly to prevent the filling from escaping during cooking. -
4.
Cook
Bring a large pot of generously salted water to a gentle simmer.
Add the dumplings in batches and let them cook for 4–5 minutes.
Once they rise to the surface, cook for an additional 1–2 minutes.
Remove with a slotted spoon, drain well, and toss in foamed butter. -
5.
Spinache Beurre Blanc
Prepare the Spinach
Wash the spinach leaves thoroughly.
Blanch in boiling salted water for 10–15 seconds.
Immediately plunge into ice water and squeeze out excess liquid.
Finely chop or purée with a little cream.
For an extra smooth texture, pass through a fine sieve.
Make the Reduction
Place the diced shallots, white wine, vermouth (optional), and white wine vinegar in a small saucepan.
Simmer over medium heat until only about 1–2 tablespoons of liquid remain.
The reduction should be intensely flavorful but not browned.
Finish the Sauce
Add the cream to the reduction and bring briefly to a boil.
Reduce the heat.
Gradually whisk in cold butter cubes, a little at a time.
Important: The sauce should no longer boil, but only gently emulsify.
Incorporate the Spinach
Stir the spinach purée into the sauce.
Season with salt, white pepper, and a dash of lemon juice. -
6.
Plating
Place the dumplings on plates.
Spoon the spinach beurre blanc over them or serve it as a sauce “mirror.”
Optionally, garnish with:
browned butter
grated hard cheese
fresh herbs
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