The balls are made from a package of bavarian balls (dried potato dumpling mix) that I supplemented with dried oreganoed bread crumbs. The mix is soaked for 10 minutes.
Palming a little, I shaped a indent for the parmesan mozzarella and spinach fillings.
I made the balls about 2 inches in diameter with stuffing.
One or two may break the seal in the boiling and fall apart. It’s good to make a few extra.
They boil up in about 20 minutes.
A dried sweet and sour soup mix can be fleshed out a little. Some dried, soaked wakame seaweed ready to go in the sweet and sour egg drop soup.
Plated up with some sliced almond, horseradish holding up the flag of basil beside the potato dumpling and sweet and sour egg drop soup with wakame boost.
