Cook the potatoes in salted water in a saucepan for about 40 minutes. Then drain, peel and mash them or press them through a potato press. Allow to cool slightly.

Chop the wild garlic very finely or puree briefly with the mixer. Add the remaining ingredients to the potato mixture and knead everything into a smooth dough.

Divide the dough into 4 pieces of approximately the same size. Roll them out on a floured work surface to form 4-5 cm thick sausages. Now cut them into approx. 3 cm thick slices. Roll the slices between your hands into potato dumpling fingers. Each roll should make up about 10 potato dumpling fingers.

Bring a large pot of salted water to a boil. Turn down the heat so that the water stops boiling. Add the potato dumpling fingers carefully and let them simmer for about 5-7 minutes until they float on top. Take out with a foam trowel and drain.

Heat a large pan at medium to high temperature. Add a generous dash of olive oil and fry half of the potato dumpling fingers from all sides until crispy. Remove from the pan. Fry the second half as well and remove from the pan.

Finally, add the juice and zest of the orange and vegan butter to the pan and stir into a sauce. Add the potato dumpling fingers and season with salt and pepper.