Meat dumplings baked in béchamel sauce with cheese

Traditional Russian dish with a french sauce.
640 gr meat dumplings (home- or ready made)
50 gr flour
50 gr butter
0,5 onion
2 bay leaves
8-10 cloves
120 gr grated hard cheese
500 gr milk
freshly ground black pepper
curly parsley
salt
Boil the meat dumplings in salted water until cooked.

Mix the flour in with butter and let it brown slitghtly and then set it aside.

Push several cloves into half of an onion. Place the onion on the frying pan with the flour and butter. Add milk and bring it to a boil. Add salt, pepper and a bay leaf. Boil for an additional 3-4 min at medium heat stirring constantly with a wire whisk. When done, remove the onion and bay leaf.

Place the meat dumplings on SAGA Cooking Paper and make SAGA boats (use cooking string if necessary). Add béchamel sauce to each boat and sprinkle with cheese.

Bake in the oven heated to 200 C until the top browns slightly.

Serve in SAGA Boats decorated with curly parsley.