For the wild garlic dumplings made from potato dough, press the cooled potatoes through a potato ricer, mix with the remaining ingredients to form a dough and season to taste.
Form small dumplings, put them into boiling salted water and let them cook for about 7 to 13 minutes, depending on their size. Or roll them in breadcrumbs and bake them in hot fat at about 155°C until they float. (The amount of breadcrumbs depends on the dryness of the potatoes).
When baking in fat, keep the dumplings rather small, so that they have a shorter and faster cooking time or bake in fat and finish in the oven.
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