Summary

Ingredients

• 250 g minced pork
• 250 g tartare
• 1 roll
• 2 egg (s)
• 1 shallot (s)
• 0.5 tablespoon ½ anchovy paste
• 0.5 teaspoon ½ marjoram
• 40 g butter
• 40 grams flour
• 0.5 liter ½ beef broth
• 3 tablespoon capers (more if possible!)
• 100 ml white wine
• 0.5 ½ lemon (s), add the juice
• salt and pepper
• 1 teaspoon sugar
• 2 egg yolks
• liter ⅛ sour cream

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Instructions

1. This is an original recipe from my mother, who always prepared the dumplings that way and always turned out well and tasted great.
2. Mix the mince, soaked, squeezed bread roll, eggs and grated onion together. Season to taste with the anchovy paste, salt, pepper and marjoram. Shape the mixture into dumplings. Bring the beef stock to the boil and simmer the dumplings in it for about 15 minutes, but don`t let them boil anymore, otherwise they will disintegrate! If they swim above they are done. You can now take the dumplings out of the broth and strain the broth to use for the sauce.
3. For the sauce, heat butter or margarine and sauté the flour in it. Gradually add the meat broth while stirring. Bring the sauce to the boil and cook for a few minutes; then season with wine, lemon juice, sugar, pepper and salt. Now add the capers as well.
4. Mix egg yolks and cream and mix into the sauce. Now do not let it boil anymore and add the dumplings to the sauce.
5. The amount makes about 12 dumplings