Put the dumplings in a pot with so much cold water that they are well covered. Let them swell for about 5 minutes, turning them from time to time. Bring to the boil and season with a little salt. Leave to simmer in an open pot at low heat for about 15 minutes, turning occasionally.
In the meantime drain the mushrooms. Peel and chop the onion. Cut the escalope into strips. Heat 2 tablespoons of oil in a coated pan and fry the meat in it while turning.
Season with salt and pepper and remove from the pan. Add the rest of the oil and fry the onion and rosemary in it, add the mushrooms, add the cream and 400 ml of water and bring to the boil. Stir in sauce powder and bring to the boil again.
Season to taste with salt, pepper and red wine. Fold in the meat and heat it up. Take out dumplings, quench briefly and remove from foil. Arrange on plates with the sauce, sprinkled with pink berries.
It goes very well with steamed broccoli tossed in butter.