• Peel and cook Jerusalem artichoke until soft.
  
• Drain Jerusalem artichokes and set aside to cool.
• In the meantime, wash 4 leaves of wild garlic and cut them.
• Place wild garlic and egg into a food processor or blender and blend ingredients them smooth consistency.
  
• Blend Jerusalem artichoke and add egg mixture.
  
• Add wheat flour, salt, and mushroom flour to the mixture. Mix the dough.
  
• Dust the cutting board generously.
• Take a piece of dough and make a roll of it. Add more flour if needed.
  
• Cut the roll into bite-size cubes.
  
• Bring a pot of salted water to a boil, add a bit of oil to the water.
• Put the cubes in batches into the boiling water, make sure that they do not stick to the bottom of the pot.
• Wait until the dumpling cubes will float on the water's surface.
  
• Drain the dumplings.
  
• (optional) Heat olive oil in a pan and add dumplings, fry until golden-brown of each side

dressing and serving

• Mix together wild pesto, lemon juice, and olive oil
• Put dumplings on a plate and pour dressing over them, dust them with pepper and cayenne and optionally serve with some spring mushrooms such as st. George.