Crushed Wild Garlic Doughnuts

On a floured surface, knead a smooth pasta dough using flour, oil, a pinch of salt, egg and water as needed.

Cover the dough and let it rest. Meanwhile, for the filling, sauté the finely chopped onions in clarified butter until yellow.

Add cooked and strained potatoes. Add the chopped wild garlic, breadcrumbs and yolks and season with salt and pepper.

Now roll out the dough thinly and spread the prepared filling on one half of the dough in the size of a thimble.

Brush the dough between the filling with water or beaten egg. Fold the other half of the dough over, press down and cut out into crescent shapes. Crimp the edges between your fingers, i.e. press them down well like prongs.

In a large pot, bring salted water to a boil and let the pouches steep in it for a few minutes until they rise.

Lift out, drain and add to hot soup, for example as a chowder.

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