Dumplings:
1/2 cup of water
60g of butter or margarine
1 pinch of salt
3/4 cup of all-purpose flour
2 eggs
Legumes:
60g of melted butter or margarine
2 small cucumbers, peeled and cut into cubes
1 medium-sized bell pepper, cut into cubes
1/2 eggplant, cut into cubes
salt and pepper to taste
Sauce:
1/2 cup of all-purpose flour
60g of melted butter or margarine
1 cup of scalded milk
1 cup of apple cider
1 tablespoon of vinegar
1 1/2 teaspoons of salt
2 egg yolks
8 small tomatoes, halved
2 tablespoons of wheat germ
Dumplings:
1/2 cup of water
60g of butter or margarine
1 pinch of salt
3/4 cup of all-purpose flour
2 eggs
Legumes:
60g of melted butter or margarine
2 small cucumbers, peeled and cut into cubes
1 medium-sized bell pepper, cut into cubes
1/2 eggplant, cut into cubes
salt and pepper to taste
Sauce:
1/2 cup of all-purpose flour
60g of melted butter or margarine
1 cup of scalded milk
1 cup of apple cider
1 tablespoon of vinegar
1 1/2 teaspoons of salt
2 egg yolks
8 small tomatoes, halved
2 tablespoons of wheat germ
To make the dumplings: Bring the water to a boil and let it simmer with the butter or margarine and salt
Remove from heat and add the flour all at once
Put back on medium heat and stir for about 40 seconds until the dough detaches from the sides of the pan
Remove from heat and add the eggs one by one, beating with a wooden spoon
Bring a 25cm-diameter pan to a boil with three fingers of water
Let it simmer, reduce heat, and keep the water just below boiling point
Let the dough fall into the colander (of tea) in the water
Let it cook slowly for about 15 minutes until almost doubled in size
Drain
To prepare the vegetables: Fry all the ingredients for 4 minutes
To prepare the sauce: Add the flour to the melted butter or margarine in a pan
When the mixture starts to bubble, add the hot milk all at once
Beat vigorously until thickened
Add the apple cider slowly and continue beating until the sauce thickens
Remove from heat and add the vinegar, salt, and egg yolks
Preheat the oven
Mix the vegetables, tomatoes, and dumplings in a refractory form
Sprinkle with wheat germ
Bake covered for 30 minutes, removing the cover for the last 5 minutes to brown
Serve 8 portions.
