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1
Mix semolina or farina and 1 1/4 teaspoons of salt in a bowl.
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2
Gradually add about 1 cup hot water, mixing with a fork until the consistency of Play-Doh.
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3
If necessary add a bit more water.
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4
Refrigerate for about 20 minutes.
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5
Dice one onion.
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6
In large pot, heat oil and add diced onion and garlic.
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7
Saute until golden.
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8
Add celery root, beets and plums or apricots.
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9
Cover and cook, stirring occasionally, for 15 minutes.
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10
Add 6 cups of water, bring to a boil, and reduce heat to low.
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11
Simmer until beets are tender, about 15 minutes.
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12
Add 2 tablespoons of lemon juice and 1 teaspoon sugar.
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13
In food processor, combine remaining onions, celery leaves and parsley or cilantro.
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14
Pulse until finely chopped but not pureed and transfer to a large bowl.
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15
Add beef, black pepper and remaining 1 teaspoon salt.
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16
Mix well with fingers.
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17
Remove dough from refrigerator and knead again until pliable.
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18
With wet hands, take a walnut-size portion of dough and flatten it as thinly as possible in your palm.
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19
Place 1 heaping teaspoon of meat mixture in center.
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20
Completely enclose meat in dough and roll it into a ball between your hands to seal.
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21
Keeping your hands wet, repeat with remaining dough and filling.
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22
Bring soup to a boil and gently add dumplings.
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23
They will sink.
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24
Cover and simmer gently until cooked through, about 30 minutes, adding water if soup becomes too thick.
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25
Add more lemon juice and sugar if needed.
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26
Ladle into bowls, garnish with mint, and serve.
