Prepare egg, water, flour, oil, salt and nutmeg into a smooth dough. Wrap in plastic wrap and rest in the refrigerator for one night. Clean the fennel, cut in half, cut out the stalk and cut into strips. Peel and core tomatoes and cut into cubes. Clean and chop chives and parsley.
Pit olives and cut into quarters. Peel onions, cut into strips. Remove seeds from peppers, clean and cut into strips. Clean spring onions and cut into rolls. Rinse the wild garlic, drain and cut into strips. Mix egg yolks with a little bit of milk.
Mix cream cheese with wild garlic, crab tails, olives, spring onions and tomatoes, season with salt and pepper. Roll out dough thinly on floured board, cut out round patches, brush edges with ice cream spread. Pile cheese mixture to center and overlap dough. Press ends of dough smooth with floured fork.
Gently roll dumplings in lightly salted water until they float to the top, remove and fry in clarified butter on both sides. Sauté onions and peppers in hot clarified butter, add fennel, pour whipping cream. Add parsley and chives, reduce a tiny bit and season.
Serve:
Arrange fennel vegetables on deep platter as a bed, place browned dumplings on top and sprinkle with cress.
527 Kcal – 31 g fat – 21 g egg white – 41 g carbohydrates – 3 Be (bread units)
Our tip: If you like ger
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