How to Make Dumplings Koenigsberg- Königsberger Klopse - German Recipes - Episode 7
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- Опубликовано: 22 авг 2024
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How to make Königsberger Klopse - klaskitchen.com - german recipes - live cooking. How to Cook. Episode 7.
see the complete recipe written down on klaskitchen.com
Find out more about klaskitchen on klaskitchen.com
Watch also the other videos on this channel like:
Part 1: How to make bavarian dumplings
Part 2: How to make the sauce for bavarian dumplings
How to make Potato-Salad northern german way
How to make Potato-Salad south german way - bavarian potato-salad
How to make Wrap Beef wit pickles
How to make the best bavarian dessert - bairisch creme
how to make Munich Schnitzel
How to make Struwen
How to make liver dumplings
how to make currywurst
how to make koenigsberger klopse
how to make hamburger labskaus
how to make rheinland potato fritters
how to make krautsalad - cole slaw
how to make knödlgröstl - panfried dumplings
ho to make bavarian pork roast - schweinebraten
how to make rhubarb crumble cake - streuselkuchen quark öl teig
A Dish that almost every german knows.
And here´s how you do it:
(and yes -after touching the cat and before cooking - i washed my hands!!!)
You need
half a pound of minced beef
half a pound of minced pork
1 roll/bun
1 onion
2 eggs
2 tbsp breadcrumbs
salt an pepper
(additional - if you like - some anchovy paste)
1 litre of broth
for the sauce:
3 tbsp butter
2 tbsp flour
mix the minced meat with the thinly sliced onion. add the eggs and the bread/bun which you already soaked in milk for at least ten minutes. add salt an pepper and sardines or anchovies. mix it all together - best not with a machine but with your hands.
form meatballs with your hands and put them into the warm but not boiling broth.
The sauce is based on a roux (sweating flour ;-)).
melt the butter, add the flour and stir it till it´s a paste.
add some of the meatball-broth till the sauce gets the right consitency.
add 3-4 teaspoons of capers and some lemonjuice.
serve the meatballs with the capersauce and garnish with some more capers and parsley if you like....
enjoy, it´s delicious!
This recipe ROCKS
That's actually my favourite German dish, mostly because I love capers. My father makes it once in a while and it's always a highlight for me.
Slight correction though: Today, Königsberg is not part of Poland but of Russia. It's been known as Kaliningrad since 1946.
Amazing. My Oma was from
Munich: she did Klobse without sauce. Stuffed with onions and pan fried.
I forgot to say, I really love all your other recipes. I'm familiar with most of them, but it always helps to refresh my memory, or give me some new ideas.
One of my favorites from childhood
My husband is from Hamburg but we live in Tennessee. This is his favorite dish. I cannot wait to surprise him with this. Oh, and our meat inspector is named Mitze.
Forgot to mention that his mother is Prussian by birth. Peace to you.
Mietze (with "ie", so it's the stretched "ee"-sound) is the common name for cats all over Germany.
I’m first generation and also live in Tennessee. All my family is mostly in heaven so this makes me happy. I’ve gotten my very southern husband to love rouladen. This will be next
I lived in Walldorf-Moerfelden & we didn't add the bread & fish... We used bread crumbs & the capers & made the sauce w/heavy whipping cream..1/2 & 1/2.. capers..The the broth for the meatballs..was a beef broth/w the bayleaf ...But yours sounds interesting...I'll have to give it a try...TY for thr recipe...
Das werde ich am Morgenabendessen kuchen. I haven't had this in 30 years or more! Danke...
Thanks so much. I'm glad I discovered your channel. My Grandmother was from Germany and when we, as children, would visit we were often treated to dishes that my mom never made for us. Lately, I've wanted to get closer to her and her culture so I appreciate your recipes. One recipe I've been searching for for some time is the stuffing she would use for our Thanksgiving turkey. I know that Thanksgiving isn't celebrated like here in the USA, but I understand her recipe was based on a German recipe for stuffing a goose. I remember watching the process as a child (oh, about 50+years ago). I know it had all the giblets ground with dried bread that was soaked in milk, plus bacon and seasonings like cloves and nutmeg. I get pretty close to the recipe, but it is never quite the same. Do you know of any similar recipes that you can share? I would greatly appreciate it. I know it was meaty enough to be served on toast as a sandwich the next day. Thanks for any help you can share, and thanks for your channel. It is very informative.
Love your goatee. Impressive.
Beef, onion, pickled cucumber, oil and breadcrumbs = Kneiphoffer Klopse. In chicken and mushroom broth. Broth made with large uncut onion and un-chopped carrot. Breadcrumbs can also be matzo meal.
Never heard of that one. Will try
Tolles Video und eine schöne Küche im übrigen 🙂👍
Actually, Königsberg (now Kaliningrad) is in Russia, not Poland.
This is very unique for me , i love your cooking recipes and the way you presented is so nice , i just have question , what a side dish can go with it ? need some ideas please . Thank you so much for every thing you offer here . ❤️👍🏼
Thank you so much.
Theae dumplings can go
Wirh a lot. Just as you like it.
Classically its just boiled potatoes topped with parsley.
You can also try a red root -Salad. Or a carrot salad.
There are even people that say, it goes a long with a red-pepper, and zucchini and rice dish very well. Don‘t know…
But rice: Definetely
Ich hab's mit Anchovies / Sardellen gemacht! Top video! :)
Thx! Pls share and subscribe if you not already have.
great !
Prior to preparing Konigsberger Klopse, and then after eating, it is recommended to read Immanuel Kant!
That looks grand ! I prepared it just last week. Also a note, this is also a Berlin specialty.
Thats great.
I can make those in my sleep. My Mom taught me and I have fixed them for years, but adding Sardines - especially with skin and bones? Yuk!!! I use a bit of anchovies paste (comes in a tube over here - ready to squeeze out) in mine. I also round off my sauce with some sour cream at the end. Might not be authentic, but it gives the sauce a very smooth and velvety consistency. We all love capers, so I really load up my sauce with plenty. By the way, sardines is not pronounced as "Sardeins" (German "ei"). It's pronounced like the German "Sardinen". Like a long "ee" sound. "Sardeens." I don't mean to correct you, just for the sake of it, but I had no idea what you meant when you first said "Sardeins."
Sardines are a small fish, often canned and eaten skeleton and all. Anchovies are marvelous but the best do not crawl into tubes. Capers are so Med, but they too can be a matter of taste, not correctness. Having a German step father, I loved the German accent, the music, the food, the lectures (not really).
Klopse with kat hair? God,I love cats.
3:48 -- Mehlschwitze = roux
Thank you!
Königsberg is today's Kaliningrad a Russian enclave east of Poland.
Straight up north, not east, actually.
Ich glaube es muß heißen: let's see whether it works - und nicht if
Danke.
looks awesome!
Königsberg nowadays is in Russia (Kaliningrad) not in Poland
He did wash his hands, look at the reflection on 0:48...
Nice! But you forgot the cooking cream to be added to the sauce.
It's entertaining. I'd be surprised if the original recipe included sardines as these are non-existing in the Baltic Sea where Königsberg is located. Anchovis, possible. Even more surprising would be capares that is a tropical plant. FYI - Königsberg is now in Russia, Kaliningrad.
So appetizing. Too bad he no longer posts...
Well done, i really like your video and I love this meal. I am coming to Munich in June and am looking forward to tasting lots of German food. Would you like to meet for a coffee? I am from NZ but my Verlobte und Schwiegermutter are from Germany. My Schwiegermutter is from east prussia, I show her all your videos and she likes them. Maybe you and her could make one together?
😍👏👏👏🙏
He may not have washed his hands after touching the cat!
Koenigsberg is now Kaliningrad in Russia, not Poland.
Seeing as no one else is being 'that guy', I suppose I will be, Königsberg (now Kaliningrad) is in the Kaliningrad Oblast, Russia, not Poland. Though it should be
You´re right, Mark. It belongs to Russia. It is an exclave situated between Poland and Litvania.
Honest slip up, I just had insatiable urge to point that out, I'm sorry. Es tut mir Leid. Ich liebe deine Channel aber!
Königsberg is not in Poland but is now the Russian Kaliningrad.
Königsberg is now Kaliningrad, which is Russia, not Poland.
Would like to see you wash your hands after petting kitten before touching the food prep 👍😇
Königsberg ist heute Kaliningrad, gehört also Russland, nicht zu Polen.
Königsberg ist in Russland
Stimmt. Hat mich schon mal jemand drauf hingewiesen. Danke und sorry for the mistane
Nooooo sauté the onion first, dry bread crumbs not mushy wet bread, eggs yes, always half/half pork and beef meat. Sardines yuck... nutmeg and black pepper for seasoning- yes poached in meat broth. The sweating flour sounds interesting instead of cornstarch into the broth like my grandma did. We floated a few lemon slices in the broth as the klops cooked. I like capers might try those too. This was our family Christmas Eve dinner just getting ready to start mine.
Ick, how much cat hair would you like with your dinner, sir?
Königsberg or Kenichsberch is in Russia these days, not Prussia or Poland....
What are sar-dynes ??? They are pronounces sar-deens.
It's not "sweated flower" its making a light roux. That would be the same nonsense as translating vacuum cleaner to dust sucker..... Do it in German, you English is so-so....
Even I own a beautifully crafted German Messer... :( This is uninspiring compared to the beautiful German dishes and... well... culture!
Hope you washed the cat hair off your hands before touching the mince!
Did he wash his hands after touching his cat? 🙀
CAT HAIR IN THE MEAT 🤢🤢🤢
Exactly!!!... that's what I thought too😒
I love him and his videos but in addition to the cat hair after putting down the cat he then stroked his beard before putting his hands in the meat.
That’s the
secret ingredient!
Good for your immune system.
Give it a break germaphobes. Take off your triple masks - they never worked
Amateur hour !!