Traditional Viennese Minced Meat Dumplings in Delicate Caper Sauce

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.

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.