Bulgur dumplings in broth

Ingredients for 3 servings:

• 1 liter of broth
• 1 ½ cups water
• 1 cup bulgur
• 1 m.-sized onion(s)
• 1 tsp thyme
• 1 tbsp marjoram
• 1 tbsp paprika powder
• 1 pinch of nutmeg
• 1 tsp ginger powder
• ½ lemon(s), the juice
• 1 tsp pepper
• 1 tsp salt
• 1 egg(s)
• 1 bunch coriander, optional
• 1 bunch mint, optional
• 1 tbsp curry, optional
• 3 stalk(s) lemongrass, optional

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Dice the onion. Put everything except the onion, egg, and broth into a pot and pour boiling water over it. Bring to a boil briefly. Remove from the heat and let stand for about 15 minutes. Stir in the onion and let the mixture cool. Stir the egg into the cold bulgur mixture. Then form the mixture into dumplings and add them to the boiling broth. Simmer until the dumplings float to the top. The dumplings freeze wonderfully. To store them, simply place the dumplings in hot, salted water. When they are solid, let them cool on a plate and then freeze.