Minced Meat: Leek – Mince – Dumpling

Wash, dry and chop the porre stick, put part of it in a bowl, add the minced meat. Now add the previously cracked eggs, the mustard seeds, salt and pepper, then the other part of the leek on top and mix everything together.

I knocked the rusk into flour with a meat tenderizer and added it, mix everything well to form a mass.

At the same time, a saucepan, I like to use my wok, should be brought to a boil with water or a vegetable stock.

Now remove the dough with wet hands and form dumplings, place them on a plate and then put them all together in the boiling broth. Let the dumplings simmer gently for a good 20 minutes. Then take them out and set them aside until the roux is ready. To do this, let the butter melt in a saucepan and sweat out the flour in it, not brown

Let it be, then immediately stir into the broth and bring to the boil again, because this is the only way to make the sauce creamy. If necessary, season with salt and pepper, since I used broth, it was not necessary to season again. Then put the dumplings back in, put the lid on and let it stand.

Then put the dumplings back in, then add the chopped gherkins, stir everything well, put the lid on and let it stand.

Recommendations for side dishes: Potatoes, but also rice, and if you want something unconventional, you can also have a slice of bread or a herb sauce.

We had this delicious dish with trigran rice