John Myers
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Mince Dumplings in Caper Sauce
The perfect mince dumplings in caper sauce recipe with a picture and simple step-by-step instructions.
For the dumplings:
- 400 g Mixed minced meat
- 1 Egg
- 2 tablespoon Canned milk
- 4 tablespoon Breadcrumbs
- 1 Diced onion
- 1 teaspoon Anchovy paste **
- 1 half a teaspoon Salt
- 1 half a teaspoon Pepper from the grinder
For the brew:
- 1,5 liter Water
- 1 quartered Onion
- 2 small Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Peppercorns
- 4 Allspice grains
For the sauce:
- 40 g Butter
- 40 g Flour
- 400 ml From the cooking stock
- 100 ml Cream
- 1 tablespoon Lemon juice
- 40 g Capers
- 1 teaspoon Mustard
- Prepare a minced dough from the specified ingredients, let it rest for about 30 minutes and then form 8 dumplings out of it.
- Bring all the ingredients for the stock to a boil, add the dumplings and simmer on a mild heat for about 15 to 20 minutes just below the boiling point, then measure 400 ml of the cooking stock for the sauce.
- For the sauce, sweat the flour lightly in melted butter and gradually pour in the brew, stirring constantly, until a thick sauce is formed. Simmer gently for 7 minutes, then stir in lemon juice, capers and mustard, refine with a dash of cream and season with salt and pepper. Put the dumplings in and let them steep in the sauce for a few more minutes.
- Serve with potatoes, small gherkins and beetroot. Good Appetite!!
- ** also works with 3 chopped anchovies (anchovies) fillets.
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