Summary

Ingredients

• 500 g veal sausae
• 3 egg (s)
• 0.5 ½ small onion (s)
• salt and pepper
• Lemon zest, grated
• 1 cup breadcrumbs
• Fat, for frying

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Instructions

1. Cut the onion into small cubes and roast in a little fat until translucent to light brown.
2. Put the sausage meat in a bowl and add the briefly cooled onion. Season with salt, pepper and rub in a little lemon zest. Beat the eggs, add them and stir everything well. Then add the breadcrumbs, stir again and then let the dough rest a little so that the breadcrumbs can swell well.
3. Then stir the dough again and season to taste. If the dough is too hard, dilute it with a little milk or, if it is too soft, add more breadcrumbs. The dough should have a consistency that you can easily form dumplings with two spoons.
4. Boil salted water in a large pot and shape the dumplings the size of semolina dumplings with two soup spoons and add to the boiling water. Possibly make a sample dumpling first. Do not let it boil too hard, just very quietly. When the dumplings float on top, wait another 1-2 minutes and they`re done.
5. Remove the dumplings with a perforated ladle, place in hot meat stock and season with chives.