Ingredients
- For 4 servings
Preparation
- Bring a large pot of salted water to a boil.
- Meanwhile, whisk the egg with salt, a pinch of nutmeg, milk, and oil. Gradually mix in the flour with a wooden spoon, stirring only until there are no more lumps (!). Quickly scoop out small dumplings from the dough using a small spoon and drop them into the boiling water – they will expand slightly while cooking. Once the dumplings float to the top, they are done. Drain them in a sieve, rinse briefly with hot or cold water – depending on whether you will use them immediately, later, or freeze them – then let them drain.
- Heat butter in a large pan (or reuse the same pot) and toss the dumplings in it. Crack 2 eggs, season with salt, and whisk with a fork. Pour over the dumplings, stir, and let them set according to taste. Sprinkle with chives.
- Rub the inside of a salad bowl with a clove of garlic. Wash and clean the lettuce. Place it in the bowl, season with salt and pepper. Drizzle with apple cider vinegar and pumpkin seed oil. If desired, dilute the dressing with a little water – as preferred.
- Serve the dumplings hot with the salad on the side.
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