Potato Dumplings with Meat Filling
- For the dumplings
- 2 onions
- 2 Tbsps chopped parsley
- 1 Red Bell pepper
- 2 Tbsps vegetable oil
- 250 grams Ground meat
- peppers (from the mill)
- ½ tsp dried marjoram
- 1 pkg Dumpling (for 8 pieces)
- 1 egg
- 1 Tbsp Quark
For the dumplings: Peel the onions and dice. Rinse the peppers, remove the seeds, and cut into small cubes. Heat the oil in a saucepan over medium-high heat. Add the onions and cook until soft. Add the ground meat, break apart with a spoon, and cook until browned. Season with salt and pepper.
Add the marjoram and half of the peppers and sauté briefly. Stir in the parsley.
Prepare the dumpling dough according to the package directions. Stir the egg and quark into the meat mixture. With damp hands, form the dumpling dough into 10 dumplings. Place the meat mixture in the center. Place the dumplings in a pot of boiling salted water, return to a boil, and then lower to a simmer and cook for about 20 minutes.
For the sauce: Peel the onion, chop, and cook in 1 tablespoon butter until soft. Add the broth and cream, bring to a boil, stir in the gravy, and let cook 1 minute. Stir in the mustard, capers, and remaining diced peppers. Season with salt, pepper, and lemon juice.
Serve the meat dumplings with the caper sauce on warm plates.