Summary

Ingredients

• 1 small onion (s)
• 150 g carrot (s)
• 2 tablespoon butter
• salt and pepper
• sugar
• 1 bunch parsley, curled
• 1 package dough (potato dumplings), from the refrigerated shelf

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Instructions

1. Peel the onions. Peel the carrots. Finely dice both. Cover and simmer in 2 teaspoons of melted butter over medium heat for about 10 minutes. Season with salt, pepper and a pinch of sugar. Pluck the parsley from the stalks and chop. Mix half of the parsley into the onions and carrots.
2. Shape the dumpling dough into 8 equal sized dumplings. Press each of these flat between your hands, fill with 1 tablespoon of carrot mixture and close carefully.
3. Bring plenty of salted water to the boil in a large saucepan. Add the dumplings and let simmer for 20 minutes over a medium heat.
4. In the meantime, melt the rest of the butter and stir in the rest of the parsley. Take the dumplings out of the pot with a slotted spoon, drain and serve with the parsley butter.