Summary

Ingredients

• 1 kg potato (s) for the boiled potatoes
• 800 g minced meat, mixed
• 1 large vegetable onion (s), approx. 50 g
• 30 g anchovy fillet (s), 4 pieces
• 1 egg (s)
• 50 g white bread, old and hard, 2 slices toast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 pinches cayenne pepper
• 50 g parsley, smooth
• 1 tablespoon mustard
• 1 tablespoon Worcestershire sauce
• 1 liter water
• 400 g cream
• 100 g butter
• 50 ml white wine vinegar
• 70 g capers
• 0.5 ½ lemon (n)
• 2 egg yolks
• 4 bay leaves
• 2 clove (s)
• 5 grains allspice
• 2 tablespoon vegetable stock, instant
• Salt and pepper
• Worcester Sauce

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Instructions

1. Peel the potatoes, rinse with water and put them in a saucepan with salted water so that all the potatoes are covered by the water and cook so that they are ready at the same time as the dumplings.
2. Peel the vegetable onions and cut into fine cubes. Then melt 40 g butter in a pan and lightly sauté the vegetable onion until it becomes translucent.
3. Cut the white bread and anchovy fillets into small cubes and soak in 5 tablespoons of cream.
4. Put the minced meat, onions, 1 egg, white bread and anchovies, 25 g parsley, 1 tablespoon mustard, 1 tablespoon Worcester sauce, 2 teaspoons of salt, 1 teaspoon of black pepper and a pinch of cayenne pepper in a large bowl and mix well so that after approx. 10 minutes an even meat dough has emerged. Season to taste and then shape ball-shaped dumplings out of it. A dumpling should weigh about 100 g, it should be 8 dumplings of the same size.
5. Put 1 liter of water and the white wine vinegar in a saucepan and bring it to the boil with the bay leaves, cloves, allspice and the vegetable stock. Then reduce the temperature and let the dumplings simmer over low heat for about 15 minutes. When the dumplings have turned gray, take them out and keep warm.
6. Pass the stock through a sieve and then bring to the boil with 350 g of cream, reducing it a little. Continue to simmer over low heat.
7. Mix 2 egg yolks and 50 g cream well in a cup and add to the no longer boiling sauce, this will now bind a little. Gradually add the capers, juice and zest of half a lemon, the remaining parsley and 60 g butter. Season to taste with salt, black pepper and Worcestershire sauce. Put the dumplings in the sauce and heat briefly.
8. Traditionally, pickled beetroot is served with it.