serves
4
difficulty
Easy
serves
4
people
difficulty
Easy
level
Ingredients
- 1 small onion
- 3 tsp goose fat
- 3 eggs
- 80 g matzohs
- 3 tbsp semolina
- 1 tbsp freshly chopped parsley
- 1 tsp salt
- a good pinch of pepper
- 1.2 litre vegetable stock
- 2 large carrots
- 1 shallot
- 200 g celeriac
Instructions
Peel and finely chop the onion. Heat the goose fat and fry the onion over a medium heat for about 10 minutes. Remove from the heat and leave to cool slightly.
Lightly beat the eggs. Grind the matzohs in a blender and put into a bowl with the semolina, salt, pepper and eggs. Mix well, then add the onions and stir in enough cold vegetable stock (approx. 100 ml) to produce a smooth shapeable dough. Cover and chill in the refrigerator for 1 hour.
Meanwhile peel and dice the potatoes. Trim, peel and dice the celeriac. Peel and dice the shallot.
Take the dumpling mixture out of the refrigerator and shape into 10-12 balls. Put the vegetable stock into a large pan and bring to the boil. Add all the vegetables and boil vigorously for about 2 minutes.
Then put the dumplings into the stock, turn down the heat and cook gently in the simmering stock for about 12 minutes. Ladle into bowls and serve garnished with parsley.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
