1 litre/1 and three quarter pints stock from 500 g/1 lb meat bones, 1 carrot (finely chopped), 2 parsley roots (finely chopped), 1 wedge of celeriac (chopped), 1 tablespoon lard, 1 leve tablespoon flour, 100 ml/2 and half fl oz sour cream, 1 egg yolk, 1 teaspoon thyme, pepper and salt
250 g/10 oz minced pork, 4 large potatoes (boiled in their skins), 3 tablespoon flour, 2 tablespoon lard, 1 egg, 1 small onion (chopped), pepper and salt
Brown the choped vegetables gently in the lard. Dredge with flour and add the thyme. Cover with the stock. Season to taste, leave to simmer for about an hour.
Meanwhile, prepare the dumplings: mashthe potatoes and knead in 1 tablespoon lard and the flour, the egg and some salt. Roll out the dough on a well-floured pastry board to half centimetre thickness. Divide into 6 pieces and form into rounds.
Brown the pork with the onion in the rest of the lard, season with alt and pepper. Place a tablespoon of stuffing in the centre of each round of dough, fold the edges over and shape into dumplings. Makre sure that the edges are well sealed. Drop the dumplings one by one into the boiling soup. Cook until they rise to the surface (this takes about 20 min.). Cut one in half to make sure the stuffing is sufficiently cooked.
Stir the sour cream with egg yolk in a soup tureen and add half a ladle of hot soup. Put the dumplings in the tureen and pour the rest of the soup over them.