in Eastern Europe, Germany, Poland

Koelkast's Königsberger Klopse

updated

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Ingredients for 4 servings:

  • 1 bread roll, soaked
  • 750 g minced meat, mixed
  • 2 tbsp curd
  • 2 eggs
  • 2 large onions, quartered
  • 4 bay leaves
  • 1 ½ tbsp flour
  • some sugar
  • some lemon(s), to taste
  • 2 tbsp capers, if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

classic

Separate the eggs. Make a dough from the soaked and squeezed bread roll, the minced meat, the egg whites, and salt. Form 8 large, round dumplings. Bring 1 liter of water to a boil with the bay leaf, onion quarters, and salt. Let the dumplings simmer for 15 minutes (reduce the heat to very low). Remove from the heat and keep warm. Thicken the liquid with the flour and season with sugar and lemon. Mix the egg yolks with some of the hot sauce to thicken the sauce. Heat the capers in it, if desired, and serve the sauce with the dumplings. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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