- 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
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.
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.