Konigsberg Dumplings
Ingredients
- Ingredients
- 600 grams starchy potatoes
- 1 White roll (day-old)
- 1 l Beef broth
- 2 onions
- 40 grams butter
- 1 untreated lemon
- 500 grams Ground veal
- 2 egg whites
- salt
- freshly ground peppers
- ½ tsp dried marjoram
- 1 bay leaf
- 1 tsp ground allspice
- 30 grams Pastry flour
- 3 Tbsps Caper
- 1 Tbsp Mustard
- 200 milliliters Whipped cream
- 2 Tbsps Lemon balm (finely chopped)
- Lemon balm (for garnish)
Preparation steps
Peel potatoes and boil in salted water until tender, 25-30 minutes.
For the dumplings: Soak roll in a little warm water. Heat broth. Peel onions. Slice one onion into quarters and finely chop the other onion. Sauté chopped onions in 20 grams (approximately 3/4 ounce) butter. Finely grate lemon. In a bowl, mix 1 teaspoon lemon zest with ground meat, egg white, chopped onion and roll (squeezed to remove water). Season with salt, pepper and marjoram and mix well.
With wet hands, form mixture into small dumplings. Add onion quarters, bay leaf and allspice to hot broth. Add dumplings and let cook about 15 minutes. Remove dumplings with a slotted spoon and keep warm. Reserve cooking liquid.
For the sauce: Heat the remaining butter in a saucepan. Add flour and sauté briefly. Pour in 500 ml (approximately 2 cups) cooking liquid. Add capers, mustard and cream. Simmer sauce over low heat, about 10 minutes. Squeeze juice from lemon. Remove pan from heat and season with lemon juice, salt and pepper. Whisk in egg yolks and chopped lemon balm. Divide the finished meatballs among plates and serve with sauce. Garnish with lemon balm leaves and lemon zest. Serve potatoes on the side, if desired.
