Prepare all ingredients for the dough to a smooth dough, roll out thinly. Then cut strips about 5 cm wide. For the filling, boil water in a saucepan, boil the cleaned wild garlic in it once, then drain and then wash in cold water. Chop the wild garlic not too finely. Sauté the finely chopped onion in butter, add the wild garlic. Press garlic, sweat briefly. Stir the wild garlic mixture into the quark, season with pepper, salt, nutmeg and chopped parsley. Place small heaps of the wild garlic curd mixture on half of the dough strips at intervals of about 5 cm. Brush all around with egg yolk and place a second strip of dough on top. Press firmly until smooth, cut out pockets with a round cutter. Boil enough salted water in a saucepan and cook the pastries for about 3 minutes.
For the sauce, sauté onion in butter, extinguish with white wine and vegetable soup, fill up with cream. Simmer on low heat for 2-3 minutes. Add the wild garlic and simmer again for 1 minute, then mix well with a hand blender. Season with salt and pepper.
Arrange the pouches in a soup plate and bring to the table with the sauce. Garnish with cherry tomatoes.
Drink: Hirter organic beer
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