Egg dumplings with pickled lettuce

On lazy summer days nobody wants to spend too much time in the kitchen but most want to have something filling and refreshing. The combination of the dumpling and the cold pickled lettuce is the answer to our question. Quick, substantial and refreshing. Often we had it on Sundays for lunch out on the terrace in the shade of a white and yellow umbrella. Everybody just dived into the large bowl of lettuce and the leaves sprinkled their watery juice over the tablecloth as we rushed them into our mouth.


400 g flour

2+3 eggs

2 teaspoons butter

300 ml water


1 tablespoon of olive oil

For the pickled lettuce

1 round lettuce

3 tablespoon of white vinegar

4 tablespoon caster sugar

400 ml water

Prepare the pickle by dissolving the sugar in the water and vinegar. Wash the lettuce carefully then separate the leaves and remove the hard parts, then put into the ”vinegar water” and leave in the fridge for at least 40 minutes.

Prepare the dumplings for your meal. Mix 2 eggs with the butter then add the flour and water. You should get a soft and silky dough. Boil water in a deep sauce pan. With the help of a teaspoon pull bits of pastry into the boiling water to create the dumplings.

Once you’ve “torn” all the dough into the boiling water, cook for 3 more minutes then strain and wash with cold water.

Beat up 3 eggs in a small bowl. Brown the dumplings in the olive oil then add the eggs, whisk quickly for few minutes then serve. Have a fresh bite of pickled lettuce for your dumplings!

Cooking time: 80minutes

Tip: You can rumple your dish with some bacon cubes

Calories and nutrition:

Calories: 461Carbs:4.2 g Protein:10.37 g Fat:10.21


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