Klopsiki in Dill Sauce, Polish Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g minced meat, mixed
- 2 egg (s)
- 1 bunch dill
- 1 bunch parsley
- 1 large onion (s)
- 4 cloves garlic
- 6 tablespoon wheat flour
- 1 teaspoon salt
- 2 teaspoons paprika powder
- pepper
- 500 ml vegetable stock
- 1 dash oil
- 70 g butter
- 200 g cream
- 10 large potato (s)
Print Recipe
Pin Recipe Instructions
- Cut the onion into small cubes and sauté in the pan in oil until translucent.
- Put the minced meat in a large bowl, add 2 eggs, the finely chopped parsley, the finely chopped or pressed cloves of garlic and the spices. Add the steamed onions and knead everything into a dough. Fold in about 2 tablespoons of flour. Take a tablespoon at a time of the meat mixture and shape it into a ball with your hands.
- Bring the vegetable stock to a boil in a medium-sized saucepan and cook the raw meatballs in it for 6 minutes. Only put so many in the pot that they are completely covered. Then remove the dumplings with a ladle. Repeat the process until all of the dumplings are done.
- Melt the butter in the pan. Stir 4 tablespoons of flour with the whisk, then add the vegetable stock and stir in. Bring to the boil briefly, add the cream and stir. Simmer on a low heat. Chop up the dill and add it. Stir and add the finished dumplings. Put the lid on and let it rest for another 5 - 10 minutes.
- In between, as a side dish, peel, wash and boil the potatoes.
- Serve the dumplings with the dill sauce and the potatoes.
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