John Myers
Königsberger Dumpling on Wild Rice & Lamb’s Lettuce
The perfect königsberger dumpling on wild rice & lamb’s lettuce recipe with a picture and simple step-by-step instructions.
- Water
- 1 Pc. Bun old
- 250 g Ground beef
- 1 Pc. Diced onion
- 2 tablespoon Mustard medium hot
- 1,5 tablespoon Chopped parsley
- 1 Pc. Egg
- Nutmeg
- 1 teaspoon Sweet paprika
- Salt and pepper
- 1 tablespoon Grated Emmental
- 2 liter Salted water
- Sauce:
- 1 tablespoon Butter
- 0,5 Pc. Diced onion
- 1,5 tablespoon Flour
- 0,5 bottle Rama Creme Fine for cooking
- 1 glass Capers
- Cooking rice:
- 1 liter Salted water
- 1,5 Cup Wild rice
- 1 tablespoon Curry
- Salad:
- 100 g Lamb’S lettuce
- 6 Pc. Date cherry tomatoes
- 6 Pc. Kumquat fresh
- 6 Pc. European walnuts
- 2 tablespoon Corn oil
- 1 tablespoon White balsamic vinegar
- 1 teaspoon Mustard medium hot
- Salt and pepper
- 1 pinch Sugar
- Klopse: Soak the rolls in cold water for about 20 minutes, then squeeze them out well.
- Put the minced beef in a bowl, then gradually mix the remaining ingredients together and season well.
- Shape the dough into small balls, which are then cooked in salted water for about 20-25 minutes. (Attention, just let it steep, don’t boil) Then fish out with a slotted spoon, place on a plate and prepare the sauce.
- Light basic sauce: put butter in a saucepan. Steam the onion until translucent. Add flour, stir for approx. 1 min. Pour in a little water, stir until smooth. Pour on Rama Creme Fine or cream. Season with salt, pepper, nutmeg (if you also like a little mustard) do not bring to the boil too much. Add the capers. Put in the dumplings and heat briefly.
- Salad: Open the nuts, remove the shell, break them.
- Wash kumquat and cut into slices.
- Read the lettuce, cut off the ends if necessary, wash and drain.
- Wash the date cherry tomatoes, cut into 1/4.
- Make a vinaigrette and use it to dress the salad later.
Facebook Comments