Caper Dumplings
à la Königsberg
Menu part: Main course
Ingredients for 10 Persons
- 100 g Margarine (without animal-derived ingredients)
- 300 g Onions, washed
- 10 g Garlic
- 20 g Salt
- 5 g Pepper
- 1 g Caraway
- 1 g Marjoram
- 1 g Paprika powder, smoked
- 40 g White breadcrumbs
- 30 g Cornflour
- 20 g Parsley, finely chopped
- 30 g Capers, finely chopped
- 1500 g HILCONA THE GREEN MOUNTAIN mince
- 3000 ml Vegetable stock or water to cook the dumplings
For the caper sauce:
- 200 g Onions, diced
- 80 ml Cooking oil
- 1000 ml Vegetable stock
- 500 ml frischli Organic Oat Creme Cuisine
- 30 g Cornflour
- 40 ml Lemon juice
- 80 g Capers (collect the brine!)
- Salt, pepper
- Sugar, vinegar
Preparation
- Braise the diced onions lightly. Mix the seasonings with cornflour and breadcrumbs. Knead with the vegan mince and the braised onions. Add finely chopped parsley and capers and bring to taste
- Bring the vegetable stock to a boil, shape the mixture into small dumplings and simmer in the vegetable stock for approx. 20 minutes. Place the cooked dumplings on the caper sauce and keep warm.
- For the caper sauce, lightly sauté diced onions in cooking oil.
- Pour-in some vegetable stock and allow to reduce a little. Mix frischli Organic Oat Creme Cuisine with cornflour, stir in the sauce and briefly bring to a boil. Add lemon juice, salt, pepper and caper brine.
- Blend with a hand blender and fold the capers into the cream, when it is no longer boiling. Season again, use sugar and vinegar to balance out the acidity or sweetness, respectively.
