Fry the onion in the butter rapeseed oil, add the mixed vegetables, fill up with the vegetable stock and cook with the lid closed for about 10 minutes.

During this time, cut the dumplings and then place them on the vegetables and slowly heat them. Spread the chives on top just before eating.

Now cook the pasta in salted water until al dente, pour it into a colander and arrange the plates.

* Link for the liver dumplings - side dishes: liver dumplings in stock