Ingredients
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For the dumplings
For cooking
For the sauce
To serve
Method
-
Soaking the bread roll
Tear the bread roll into pieces, pour over the milk and leave it to soak until softened.
10 min -
Making the meatball mixture
Finely chop the onion and anchovy, then mix thoroughly with both meats, the squeezed-out bread roll, the egg, salt and pepper.
5 min -
Shaping the dumplings
Form the mixture into dumplings about the size of a walnut, and smooth them into balls by hand.
10 min -
Poaching in broth
Bring the water to the boil with the onion and salt, then reduce the heat. Add the dumplings and poach them in gently simmering liquid that is not boiling.
20 min -
Making the sauce
Melt the butter, stir in the flour, then gradually whisk in half of the liquid strained from the dumplings. Flavour with cream, capers and dill.
5 min -
Assembling and serving
Return the dumplings to the sauce and warm them through together. Serve with boiled potatoes and beetroot.
5 min
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 3 105 kcal | 776 kcal |
| Fat | 146 g | 36 g |
| of which saturates | 71 g | 18 g |
| Carbohydrates | 300 g | 75 g |
| Protein | 152 g | 38 g |
| Fibre | 37 g | 9,2 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg, fish
For sensitive digestion: bread roll, milk (lactose), onion, flour, cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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