Dumplings with mushroom and potato in a vegetable broth

Ingredients

• vegetable oil, for frying
• 1 onion, peeled and diced
• 1 large carrot, peeled and grated
• 1/2 fennel, diced
• 2 celery sticks, thinly sliced
• 1 beetroot, peeled and diced
• 3–4 garlic cloves, finely chopped
• 1 tablespoon mixed dried herbs
• 300g (101/2oz) plain (all-purpose) flour, plus extra for dusting
• 2 teaspoons dried dill
• 1 teaspoon salt
• 3 eggs
• 80g (23/4oz) water
• 1 large potato (around 100g/31/2oz), peeled and cubed
• sunflower oil, for frying
• 1 onion, peeled and thinly sliced
• 200g (7oz) mushrooms, finely diced
• 20g (3/4oz) butter
• salt and black pepper to season