{"id":17113,"date":"2021-03-06T08:09:24","date_gmt":"2021-03-06T14:09:24","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/german-wild-garlic-spaetzle-dumplings-with-bacon-easy-german-egg-noodles\/"},"modified":"2022-03-21T19:50:01","modified_gmt":"2022-03-22T01:50:01","slug":"german-wild-garlic-spaetzle-dumplings-with-bacon-easy-german-egg-noodles","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/german-wild-garlic-spaetzle-dumplings-with-bacon-easy-german-egg-noodles\/","title":{"rendered":"German Wild Garlic Sp\u00e4tzle Dumplings with Bacon – Easy German Egg Noodles"},"content":{"rendered":"

Try my German Wild Garlic Sp\u00e4tzle recipe – an easy dumpling recipe that comes together so easily and makes for a great side dish anytime! Serve these egg noodles with cheese, sour cream and crispy bacon. Jump to Recipe<\/a><\/em><\/p>\n

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Germans might just put every other nation to shame when it comes to foraging. In Spring one can find wild asparagus, morels, rhubarb, dandelions, elderflower and of course wild garlic.<\/span><\/p>\n

Because wild garlic can only be harvested from the beginning of March until the end of May, this traditional German dish is highly seasonal and a prime example of German comfort food.<\/span><\/p>\n

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Why Wild garlic should be at the top of your foraging  list.<\/span><\/h2>\n

In Germany, wild garlic is easy to source. It can be purchased at all major grocery stores as well as harvested in the forest. T<\/span><\/p>\n

Wild garlic is easy to identify and tastes absolutely delicious. You will certainly catch its delicious sharp scent before you actually find it. The season for garlic is very short – April until early June. Rubbing the leaves you will smell the familiar scent of garlic. Unlike domestic garlic, the bulbs of wild garlic are not eaten – just the fresh leaves.<\/span><\/p>\n

The characteristic white flowers, however, are perfectly edible and look very pretty on a salad!  I love Wild Garlic as it is slightly more subtle than standard garlic and adds a wonderfully tangy flavor to many dishes such as pesto, bread, dumplings, gnocchi, you name it. When harvesting wild garlic, be sure not to pull out the entire bulb – only snip off the leaves. That way you allow plant to regenerate and flourish the following year.<\/span><\/p>\n

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I cannot find wild garlic! Can I still make this Sp\u00e4tzle recipe? <\/h2>\n

Yes! Just add some pesto – about 2 tbsps!  It is actually really easy to adjust spaetzle dough to incorporate all kinds of different flavor profiles. If can\u2019t source wild garlic, spinach sp\u00e4tzle might also be a great option for you. The color is the same, the taste, however, is different and you might want to add some parmesan cheese to add some for oomph. <\/span><\/p>\n

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The taste of wild garlic in these German Sp\u00e4tzle is fresh, garlicky, with a pleasant sharp note. When added to the sp\u00e4tzle dough as a pesto, it would turn them a bright green color. However, I prefer just chopping the garlic up and stirring it into the sp\u00e4tzle dough. <\/span><\/p>\n

How to serve German Sp\u00e4tzle? <\/h2>\n

I enjoy sp\u00e4tzle as a main pan-fried with some bacon and topped with sour cream. But you can also serve these sp\u00e4tzle alongside meat like pork or beef roast, or with salmon. Or serve them as a filling vegetarian meal with some steamed asparagus or tossed in a creamy cheese sauce for a satisfying springtime meal.<\/span><\/p>\n

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For more traditional German recipes, check out<\/h3>\n