Carrot and Potato Dumplings

Rinse carrots, peel and grate. Sauté diced onion, garlic and carrots in hot butter for about 3 minutes until soft. Cool slightly, then mix with the remaining dough ingredients. Cut out about 20 dumplings with two tablespoons and cook in the hot clear soup for about 10 minutes. Drain and serve with roasted sunflower seeds.

Serve with tomato sauce.

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