water, stirring all the time, until the mixture resembles pancake
batter. Cover with plastic wrap and refrigerate for at least an hour.
To make the dumplings, dip a soupspoon into the hot rabbit
liquid and then into the bowl with the dumpling batter, scooping
some batter up onto the spoon. Lower the spoon back into the hot
liquid, allowing the dumpling to detach by itself. Continue with
the rest of the dumpling batter, dropping dumplings randomly into
the pot. Allow the dumplings to cook for an additional 20 minutes,
with the pot half covered.
To serve, ladle the rabbit, vegetables, and dumplings into bowls
with a good amount of liquid. Serve hot.
* If the carrots are smaller, you can cut them into thirds.* To clean the mushrooms, don’t run them under water (they’ll
suck up the water like a sponge). Just wipe them off with a
damp paper towel.