For the dumplings, soak the stale bread roll in lukewarm water for a good 10 minutes. After soaking, carefully squeeze out the bun.
Mix the minced meat with the egg and bread roll in a bowl and season with salt, pepper, paprika and caraway seeds.
Add 1 teaspoon of mustard and the medium-sized onion and knead vigorously with clean hands.
(If the dumplings are a little too moist, some breadcrumbs can be added. They should be easy to shape and not too sticky). Moisten your hands and form 8 equal-sized balls.
Bring the water to the boil in a saucepan (don`t forget the salt) and add pounders. Let simmer for a good 15 minutes. Not cook!!! (If you don`t know whether the patties are good, take one out and cut it lightly. If it is no longer pink on the inside, the pancakes are done and can be taken out of the water)
Remove about 500 ml of the cooking water for the sauce.
For the sauce, melt the butter in a saucepan and add the flour while stirring vigorously.
Now add enough cooking water to make a creamy sauce and 1-2 tablespoons of vinegar. (Usually a good 300-400ml is sufficient, but if you like it thinner, you can add more cooking water)
Now season with salt, pepper and a little sugar and add the capers. (You can leave them out, but they give the sauce its typical taste)
To serve, place 2 dumplings on a plate with potatoes or rice as a side dish and pour some of the sauce over them.
Also a pleasure cold.
You can use whatever you like for the minced meat.
When seasoning the meat, proceed at your own discretion, as everyone spices differently or likes to season them differently.
The same goes for the sauce.
It tastes very tasty when it is refined with bay leaves or allspice, broth or paprika.
Everyone eats seasoned differently, so I haven`t given any precise details here!
Ingredients
Print Recipe
Pin Recipe