Spring Vegetable Stew with Semolina Dumplings

Beat the butter with a whisk or electric mixer until light and fluffy. Gradually mix in the semolina by the spoonful, followed by the egg, 1 tablespoon water, salt and ground nutmeg. Continue mixing until the mixture is smooth and uniform.

Bring a pot of salted water to a boil. Dip a spoon into the hot water, then use the damp spoon to scoop portions of the dumpling mixture into the boiling water. A second spoon can be used to help shape the dumplings.

Cook the dumplings for 10 minutes. Remove the pot from the heat and leave them in the water for another 5 minutes so they can absorb some liquid. Drain and keep warm.

Wash and finely chop the spring onions. Wash the remaining vegetables. Scrape the carrots, peel the potatoes, remove any strings from the young pea pods and remove the leaves from the celery. Cut the vegetables into pieces and slices of your preferred size.

Heat the oil in a pot and briefly sauté the spring onions. Add the prepared vegetables and cook for a few minutes while stirring.

Pour in the vegetable stock and cook over medium heat for about 20 minutes. Season the stew with soy sauce and cayenne pepper.

Divide the semolina dumplings among serving plates or bowls and ladle the hot vegetable stew over them.