Königsberger Klopse in West Prussian

Summary

Ingredients

For the meat:

• 1 kg minced pork
• 1 kg pork meat
• 4 rolls, also stale, soaked
• 2 large onions
• 10 egg whites
• some breadcrumbs
• 2 teaspoons, leveled pepper, white
• 2 teaspoons, leveled salt

For the broth:

• 4 liters water
• 4 small onion (s)
• 15 bay leaves
• 20 grains allspice
• 10 juniper berries
• 5 clove (s)
• 2 tablespoon vinegar (essence)

For the sauce:

• 10 egg yolks
• 16 tablespoon flour
• 4 cans condensed milk, 10%, each 30 grams
• 1 tablespoon, leveled salt
• 6 tablespoon vinegar (essence)
• 150 grams sugar

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Instructions

1. My grandma came from West Prussia. She always made the Königsberger Klopse without capers and with a sweet and sour note. I was able to reconstruct the recipe after a few attempts. Since we always cooked for the whole family, the recipe is for 30 dumplings, i.e. 10-15 people. If you don`t need this amount, you can freeze the dumplings in portions.
2. Broth:
3. Bring the water with the onions cut into rings to a boil. Add the bay leaves, allspice, juniper berries and cloves as well as the 2 tablespoons of vinegar essence. Let simmer for about 30 minutes.
4. Flesh:
5. Mix the meat, squeezed out rolls, very finely chopped onions, egg white, pepper and salt and shape into approx. 30 balls with wet hands.
6. Cook the dumplings (if necessary in 2 - 3 chutes) in the brew. Just let it simmer slightly until it floats at the top. Cover the finished dumplings and put them to one side so that they do not tarnish.
7. Strain the stock and put it back in the pot. Briefly add all the dumplings to the clear broth so that they do not dry out. Take it out again when you have finished the sauce.
8. Sauce:
9. Lightly mix the egg yolks with the flour (results in a firm mass) and gradually add the condensed milk with the whisk. That should then result in a relatively liquid mass. Add to the stock, stirring constantly, bring to the boil and simmer for at least 10 minutes. Stir constantly.
10. Stir in the vinegar essence, sugar and salt and continue cooking until the vinegar smell disappears.
11. Add dumplings to the sauce and remove the saucepan from the stove.
12. The longer you take the saucepan off the stove, the thicker the sauce will be. So only serve when the sauce has reached the desired consistency.
13. The Königsberger Klopse taste best with boiled potatoes.

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