Vegan Wild Garlic Dumplings with Creamy Leek Sauce

Before the asparagus celebrates its annual comeback, it sends a small harbinger to us: wild garlic. From March to June you can buy wild garlic, and you should definitely take this opportunity!

The preparation of wild garlic is very simple and similar to most herbs: washing, removing the stems, and chopping. That's it! Fortunately, wild garlic is also available regionally, because it not only grows in Europe but also in Germany. So get yourself a fresh bunch of wild garlic and try our dumplings with a creamy leek sauce. We can only recommend this recipe - it's so delicious! Otherwise, you can also add wild garlic to fried vegetables, sauces, purees, quiches, or soups.

Vegan Wild Garlic Dumplings with Creamy Leek Sauce

2 servings
30 minutes


  • optional: 150 g mushrooms


  • 4 (about 275 g) bread rolls
  • 1 onion
  • 100 ml plant-based milk
  • 30 g soy flour
  • 75 g wild garlic
  • fresh nutmeg
  • salt&pepper
  • 3-4 tbsp vegan butter


  • 1 onion
  • 100 g leek
  • 2 tbsp vegan butter
  • 1 tbsp: wheat flour
  • optional: 1 tbsp agave syrup
  • 50 ml white wine
  • 200 ml unsweetend plant-based cream
  • salt&pepper


  1. Halve the bread rolls and cut them into small pieces.
  2. Peel and chop the onion. Heat the vegan butter in a pan and fry the onion until translucent.
  3. Mix the soy flour with the plant-based milk in a large bowl, add the bread rolls, and onion.
  4. Wash the wild garlic, remove the stems, chop finely and add them into the bowl.
  5. Season with nutmeg, salt, and pepper and knead with your hands. Let the dough rest for 10 minutes. Form 6 evenly sized dumplings, place them on a plate and rest again for 5 minutes.
  6. Prepare the sauce in the meantime. Peel and finely dice the onion. Remove the outer layer of the leek, wash the leek, and cut into fine rings.
  7. Heat 2 tablespoons of plant-based butter in a saucepan and fry onions and leeks until translucent.
  8. Dust with flour and let it roast for 1 minute. Deglaze with white wine and agave syrup and add the plant-based cream. Season with salt and pepper.
  9. Heat a large pan with vegan butter and fry the dumplings for 15 minutes under a closed lid. Make sure they turn brown on all sides. Add some water (50 - 100 ml) after 5 minutes of frying).
  10. Optional: Clean the mushrooms with a damp cloth, shorten the stems, quarter them and brown them in a pan with vegan butter. Season with salt and pepper.
  11. Serve the wild garlic dumplings with the creamy leek sauce (optional: and the mushrooms).
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