John Myers
Mince Dumplings with Cucumber Sauce
The perfect mince dumplings with cucumber sauce recipe with a picture and simple step-by-step instructions.
- 400 g Waxy potatoes with their skin on
- 350 g Minced meat or Thuringian Mett
- 1 Snake cucumber
- 1 Onion
- 50 ml Cremefine or cream
- 1 Garlic marriage
- 0,5 liter Water
- Salt and pepper
- Ground turmeric spice
- Curry spice mix
- Sweet paprika
- Freshly chopped thyme
- Fresh oregano
- Lemongrass
- Wash the potatoes, season with salt and put them on. Shape the Thuringian Mett into balls (season normal minced meat beforehand), peel the onion and cut into large cubes. Peel the cucumber, remove the core (water too much) and also cut into cubes.
- Put on the pan with a little oil, fry the meatballs in the hot oil until golden brown on all sides. Take out the meatballs and put them to one side. Fry the onions in the hot oil until golden brown (be careful, black onions develop bitter substances), then add the cucumber and sweat until translucent.
- Add the meatballs again and fill up with 1/2 liter of water, simmer gently for about 10 minutes. After 10 minutes, season the whole thing with the spices, then thicken the sauce with a little cornstarch or locust bean gum.
- When the cooking time is over, drain the potatoes, peel them off and arrange on a plate with the sauce. Good Appetite
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