Königsberg Meat Dumplings

Soak toast in warm water.

Sauté onion and garlic with butter.

Mix the minced meat with onion, garlic, parsley, anchovies, egg and the squeezed bread, season with salt and freshly ground pepper.

Form dumplings from the meat mixture with wet hands.

Cook the dumplings in boiling salted water for about 10 minutes.

For the sauce, sauté the shallot in a saucepan with butter until translucent, add mustard and capers and deglaze with wine. Pour in clear soup. Season to taste with salt and freshly ground pepper. Add flour butter and simmer for 5 minutes. Just before serving, stir in the whipped cream.

Preparation Tip:

We recommend boiled potatoes as a side dish.

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