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Traditional Viennese Minced Meat Dumplings in Delicate Caper Sauce
(0)
50 min
Under an hour
Gurkerl Küche
Zarte Knöderl aus saftigem Faschierten sanft pochiert und in einer samtigen Oberssauce mit feinen Kapern und Zitrone serviert. Dazu klassische Petersilerdäpfel – feine Wiener Wirtshauskultur für daheim!
Ingredients
Preparation method
Preparation & Potatoes
Peel the potatoes, cut into bite-sized pieces, and cook in salted water for about 18–20 minutes until tender. Then drain, fold in 1 tbsp of butter and freshly chopped parsley, and keep warm.
Finely chop the onion and garlic clove. Sauté gently in a small pan with 1 tsp of butter until translucent, then allow to cool briefly.
Shape & Poach Dumplings
Briefly soak the breadcrumbs in whole milk in a mixing bowl. Add the minced meat, egg, sautéed onions, garlic, a little fresh marjoram, salt, and freshly ground pepper, and knead thoroughly into a homogeneous, smooth mixture.
Chef's tip
The dumplings must never boil rapidly in the broth, but only simmer gently – this keeps them wonderfully light, juicy, and well-shaped.
Those who prefer a slightly more intense flavor can also add half a teaspoon of fine mustard or a splash of white wine to the caper sauce.
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