Wash the apples and cut out the cores. Cut the flesh into very thin rings and sprinkle with some lemon juice. Stir 3 tablespoons of apple juice and cornflour until smooth. Bring the rest of the apple juice, white wine, remaining lemon juice, aniseed stars and vanillin sugar to the boil.
Add cornstarch while stirring constantly, bring to the boil briefly. Steam apple rings for about 3 minutes. For the dumplings, stir the powder into 1/2 litre cold water and let it swell for about 5 minutes. Form approx. 12 small dumplings.
Pour into boiling water and let it simmer at low heat for about 10 minutes. Mix cinnamon and sugar and turn the dumplings in it. Fry the dumplings in hot fat until golden brown all around. Serve hot apple soup with dumplings and mint to taste.