John Myers
Fast Koenigsberger Klopse
The perfect fast koenigsberger klopse recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 2 kl. Onions
- 2 Eggs
- 1 tsp Mustard
- 2 Discs Toast (previously soaked in milk)
- 2 Discs Breadcrumbs
- 2 Discs Fresh parsley
- Pepper from the grinder
- Salt
- 1 (geht auch ohne) Stock cube
- 1 Onion
- 2 Bay leaves
- 2 Peppercorns
- Sea-Salt
- Cooking stock
- Flour
- Butter
- Milk
- Capers with liquid
- 1 pinch Nutmeg
- 1 pinch Sugar
- Salt and pepper
- Briefly sauté the onions in butter (but you can also sauté without) and squeeze out the soaked toast. Mix all ingredients together in a bowl and season with the spices. At the end, depending on the consistency, add enough breadcrumbs until the mixture can be shaped well.
- Bring the water with the spices to a boil and roll the balls in the meantime. As soon as it boils, turn the temperature down and put the dumplings in it for approx. to let go.
- For the sauce, first heat a little butter until it melts and then add a little flour, stir well, then deglaze with the cooking stock (remove the peppercorns beforehand). Then add some milk and the spices. At the end, briefly put the dumplings in the sauce again.
- Instead of the caper liquid, you can also use vinegar or white wine. If the sauce is too thick, just add a little more stock or milk. If the sauce gets too thin, just add a little more flour (mixed with a little cold water beforehand).
- These were only my second dumplings, the first time I had too little salt in the dumplings, so a little more!
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