Königsberger Klopse
Also Known As: Soßklopse
Königsberger Klopse are meat dumplings served with a creamy sauce made with lemon juice and capers.
Region: Berlin
Main Ingredients
Königsberger Klopse are made from ground veal, beef, or pork, along with sardines or salted hering, onions, bread cubes, eggs, and spices. The creamy sauce that traditionally accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, egg yolk, lemon juice, and capers.
Serving Suggestions
Königsberger Klopse are traditionally served with boiled potatoes or rice.
History
Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (meaning "meat dumpling") didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. As much as people would like to believe that a chef for royalty first prepared the dish, the recipe is actually accredited to a cook of a business man and his family.
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