Gaby`s Königsberger Klöpse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g minced meat
- 1 onion (s)
- 3 tablespoon breadcrumbs
- 1 egg (s)
- 10 g mararine
- 20 g mararine
- 20 g flour
- 0.25 liter ¼ broth
- liters ⅛ white wine
- 4 teaspoons capers
- 2 tablespoon heavy cream
- 400 g potato (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First cook the jacket potatoes.
- In the meantime, peel the onions, dice finely and sweat in 10 g margarine until translucent. Cool and add to the minced meat.
- Mix the minced meat with the egg and breadcrumbs and season well with salt and pepper. Form large balls with wet hands.
- Bring the broth to the boil, then switch to the lowest setting and let the dumplings steep for about 15 minutes.
- In another saucepan, prepare a light roux from 20 g margarine and 20 g flour. Deglaze with white wine and fill up with 1/4 l stock. Add the cream and capers and season with salt and pepper. Keep the dumplings warm in the finished sauce until the jacket potatoes are cooked through.
- Then I`ll add a green salad.
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