Caraway Roast with Wild Garlic Napkin Dumplings

For the caraway roast with wild garlic napkin dumplings, fill a pot halfway with water and bring it to a boil. Put in the belly meat and boil for about 15 minutes.

Remove the meat, rinse with cold water and cut the rind regularly about 4 mm deep from each side, so that a small diced pattern is formed.

Place in a roasting pan, season with caraway seeds, salt and pepper. Add garlic and coarsely chopped onion, pour in some soup and wine. Roast in the oven at 180 °C for about 80 minutes.

During roasting, keep adding some liquid. For the wild garlic napkin dumplings, dice bread rolls and pour 150 g hot margarine over them. Mix 5 eggs with a little salt, stir in milk and semolina.

Mix the liquid into the bread mixture. Season with a little nutmeg, pepper and salt, let stand for about 30 minutes.

Finely chop wild garlic leaves, stir into dumpling mixture. Form into a roll, place it on a damp napkin and roll it up. Tie the ends of the napkin well together.

Cook napkin dumplings in lightly simmering water for about 45 minutes. Then roll out of the napkin and cut into slices.

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