Dumplings with Cream – Capers – Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g Mett, Thurinian
- 250 g minced meat, half and half
- 1 onion (s)
- 100 g cream cheese with herbs
- 125 ml cream
- 3 slices toasted bread or rolls
- 250 ml white wine or a little lemon juice
- broth
- Capers
- Herbs
Print Recipe
Pin Recipe Instructions
- First soak the three slices of toasted bread or rolls in water and then squeeze them out. Mix with the meat and a chopped onion and form 9 balls. Then slowly cook this over low heat in 250 ml of stock with a little lemon juice or wine. This takes about 10 minutes. Then remove the balls with a slotted spoon.
- For the sauce we now add herbal cream cheese, cream, capers and a few herbs. Thicken a little if necessary. Now put the dumplings back into the pan / saucepan and serve with small jacket potatoes.
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