Königsberger Klopse – Silesian Way
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dumplings:
- 500 g minced meat, half and half
- 100 ml milk
- 1 onion (s)
- 2 rolls, stale (alternatively: breadcrumbs)
- 1 egg (s)
- Salt and pepper, paprika powder (noble sweet)
For the sauce:
- 3 bay leaves
- 0.5 ½ onion (s)
- some carnation (s), whole
- some flour
- 75 g butter
- salt
- Whole Pimento
Print Recipe
Pin Recipe Instructions
- Mix the minced meat together well. Warm the milk (lukewarm, do not boil) and soak the rolls in it. Add the wet, soft rolls to the meat. Peel the onion and stir into the minced meat in small cubes along with the egg. Season the mixture with salt, pepper and paprika powder (sparingly with the salt, generously with the paprika powder).
- Melt the butter in a large saucepan and sprinkle with flour, stirring constantly, until a kind of dough forms. Let this dough fry for about 2 minutes, then deglaze with enough boiling water until the sauce has the desired creamy consistency. Now add the bay leaves and a handful of allspice grains. Lard half an onion with cloves until it looks like a hedgehog and add it to the saucepan too. Salt well (a little more than spaghetti water).
- Now shape the batter into balls the size of a child`s fist and pour them into the pot. The dumplings must simmer in an open pot for 30-35 minutes. The sauce thickens in the process - if it becomes too thick, you can add a little boiling water.
- Floury potatoes are best served as a side dish. If you peel and cook them immediately after the dumplings are in the sauce, they`ll be ready on time.
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