Potato Dumplings with Ground Meat Filling

Ingredients

• 2 onions
• 2 tbsp chopped parsley
• 1 red bell pepper
• 2 tbsp Vegetable oil
• 250 g mixed ground meat
• Salt
• black pepper (freshly ground)
• 0.5 tsp dried marjoram
• 1 packet of dumpling mix (for 8 pieces)
• 1 egg
• 1 tbsp quark
• 1 onion
• 1 tbsp butter
• 2 tbsp small capers
• 400 ml clear meat broth (instant)
• 125 g heavy cream
• 3 tsp light sauce binder
• 2 tbsp Dijon mustard
• Lemon juice

Instructions

1. 1.

   Peel and dice two onions. Clean, seed, wash the red bell pepper and cut into small cubes. Sauté the first onion in hot oil. Add ground meat, stir until crumbly, season with salt, pepper, and marjoram. Add half of the pepper and cook briefly. Finally fold in parsley.

2. 2.

   Whisk dumpling mix according to package instructions in cold water and let it swell. Mix egg and quark into the ground‑meat mixture. Using damp hands, shape 10 dumplings from the dough and fill each with meat. Boil them in plenty of salted water, bring to a boil, then simmer for about 20 minutes.

3. 3.

   For the sauce, peel and chop an onion; sauté it in one tablespoon of hot butter. Add broth and cream, bring to a boil, stir in sauce binder and cook for one minute. Add mustard, capers, remaining pepper, salt, pepper, and lemon juice to taste.

4. 4.

   Plate the meat‑filled dumplings with the caper sauce and serve immediately.