Witch's Bites (Hexenschlucker)

Mound the flour on the work surface and make a well in the center.

Place the eggs and oil into the well, season with salt and knead everything into a smooth dough; if necessary add a little lukewarm water.

Shape the dough into a ball, cover with a damp cloth and let rest for about 60 minutes.

Meanwhile, clean the porcini, chop them finely, and finely chop the onion and one garlic clove.

Melt 1 tablespoon of butter in a pan and fry the mushrooms, onion and chopped garlic vigorously until browned.

Lightly dust the mushroom mixture with flour, bring briefly to a boil, season with salt and pepper, and sprinkle with parsley.

Roll the dough out very thinly on a floured surface and fill the mushroom mixture into a piping bag.

Pipe small mounds of filling onto the dough sheet, place a second thin sheet over it, cut rounds and press the edges firmly together.

Cook the dumplings in plenty of gently simmering salted water for about 5 minutes and lift them out carefully.

Melt 80 g butter with 2 garlic cloves in a small pan until nut-brown, then remove the garlic.

Serve the Witch's Bites with grated cheese and the garlic butter oil.