Ingredients

  • 1 small knob celery
  • 1 small carrot
  • 4 tablespoons butter
  • ¼ head of cauliflower, or ½ head of a small one, chopped fine
  • 3 mushrooms, chopped
  • 4 stale white rolls
  • cup milk
  • 2 eggs
  • 4 tablespoons flour
  • Salt
  • ¼ cup sour cream (optional—see Note)

Method

  1. Peel the knob celery and carrot, then cut into small dice. Cook covered in 2 tablespoons of the butter for about 10 minutes. Every 3 minutes or so add 1 teaspoon of water, to make enough steam for the cooking.
  2. After the 10 minutes add the chopped cauliflower and mushrooms; cook covered for another 10 minutes. Mushrooms will probably release enough liquid so you don’t have to add more water.
  3. Crumble stale rolls and soak them in milk. Squeeze when soft. Add eggs and mix. Mix with the flour and finally add the cooked vegetable mixture. Add salt and adjust to taste.
  4. Bring 3 quarts of water to a boil. Make Ping-pong-ball-sized dumplings and drop them into the water. Cook them for 10 to 15 minutes.
  5. Melt remaining 2 tablespoons butter, and cook the drained dumplings in melted butter for a few minutes.
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