Spicy Dumplings

Toast the bread and grind in blender or food processor.

Beat butter with a hand mixer until creamy. Rinse orange in hot water, wipe dry and finely grate 1 tablespoon of orange zest.

Separate 1 egg (reserve egg white for another use). Mix together egg yolk, whole egg, breadcrumbs, orange zest and a generous pinch of salt in a bowl. Stir in butter.

Add sour cream. Stir until smooth, cover, and refrigerate batter until cold (about 2 hours), stirring occasionally. 

Rinse radishes and drain. Peel kohlrabi. Peel onion. Cut vegetables into very thin slices and place in a bowl. Squeeze juice from lemon.

Combine lemon juice and mustard in a smal bowl, season with salt and pepper and slowly whisk in oi. Add dressing to vegetables and toss to coat. Let marinate for 30 minutes.

Fill a large wide pot with 3 quarts water and add a little salt. Bring to a boil. With moistened hands, form chilled batter into 12 large dumplings.

Place dumplings in the pot of water and return to a boil. Cover and cook until they rise to the surface, 12-14 minutes. 

Divide vegetable salad among plates. Cut sprouts from beds and sprinkle over the salad.