Summary

Ingredients

• 500 g minced meat
• 2 egg (s)
• Breadcrumbs
• salt
• 1 onion (s)
• 1 glass capers
• 3 bay leaves
• 5 grains allspice
• 3 tablespoon margarine (for frying)
• 3 tablespoon flour
• Lemon juice
• vinegar
• sugar
• Paprika powder

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Instructions

1. Knead the dumplings together from the minced meat, eggs, breadcrumbs, salt, pepper, paprika powder and onion. Chop only about 1/4 of the glass of capers, add to the dumpling and knead again.
2. Bring water with one large and two small bay leaves and a few allspice to a boil. Let the dumplings simmer for about 15 minutes, then take them out. Save the boiling water.
3. For the sauce, heat the margarine and stir in the flour until it is light yellow. Gradually add the kettle boiling water and whisk through with a whisk. Then add the remaining capers to the sauce and season with salt, pepper, lemon juice, vinegar and sugar.
4. Let the dumplings steep briefly with the sauce.