Leek and Nettle Dumplings

These leek and nettle dumplings are a delicious and easy way to enjoy the flavors of spring. The dumplings are made with simple ingredients like flour, baking powder, salt, leeks, nettles, milk, and olive oil. The dumplings are then baked in the oven until they are golden brown and fluffy. Serve the dumplings warm with your favorite dipping sauce.

The story of leek and nettle dumplings is a long and winding one that dates back to the Middle Ages. The first recorded recipe for leek and nettle dumplings appears in a 14th-century English cookbook. The dumplings were originally made with wild leeks and nettles that were foraged from the forest. Over time, the recipe evolved and domesticated leeks and nettles became more common. Today, leek and nettle dumplings are a popular dish in many parts of the world, especially in Europe and North America.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped leeks
• 1/2 cup chopped nettles
• 1/2 cup milk
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine flour, baking powder, and salt.
3. Add leeks, nettles, milk, and olive oil to the bowl and mix until just combined.
4. Drop by rounded tablespoons onto a greased baking sheet.
5. Bake for 15-20 minutes, or until golden brown.

Why It Works

• The combination of leeks and nettles creates a unique flavor that is both savory and slightly bitter.
• The baking powder helps the dumplings to rise and become fluffy.
• The milk and olive oil add moisture and richness to the dumplings.