Summary

Ingredients

• 400 g minced meat
• 1 onion (s)
• 3 tablespoon breadcrumbs
• 1 egg (s)
• 10 g mararine
• 20 g mararine
• 20 g flour
• 0.25 liter ¼ broth
• liters ⅛ white wine
• 4 teaspoons capers
• 2 tablespoon heavy cream
• 400 g potato (s)
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. First cook the jacket potatoes.
2. In the meantime, peel the onions, dice finely and sweat in 10 g margarine until translucent. Cool and add to the minced meat.
3. Mix the minced meat with the egg and breadcrumbs and season well with salt and pepper. Form large balls with wet hands.
4. Bring the broth to the boil, then switch to the lowest setting and let the dumplings steep for about 15 minutes.
5. In another saucepan, prepare a light roux from 20 g margarine and 20 g flour. Deglaze with white wine and fill up with 1/4 l stock. Add the cream and capers and season with salt and pepper. Keep the dumplings warm in the finished sauce until the jacket potatoes are cooked through.
6. Then I`ll add a green salad.