Koenigsberger Klopse (dumplings)


  • 1 kg ground meat
  • salt, white pepper, paprika,
  • ground caraway (if available)
  • meal
  • dripping
  • 1 glass of capers
  • lemon-juice


Flavour the ground meat with salt, white pepper, paprika and some ground caraway (if available) and form small round balls (dumplings) (e.g. size of a table tennis ball). Put water and a little bit salt in a pot and boil it. Put the dumplings into the boiling water and let them boil for 10 minutes with low heat (but enough heat to continue the boiling process).
Remove the dumplings from the water, e.g. with a skimmer.
Take another pot and melt the dripping. Now add meal and agilate intensely, also add the previous used water (from the dumplings) and agilate intensely. It is very important that you agilate intensely to avoid the formation of lumps.
Use as much water as you prefer - depends on the amount of sauce you would like to have then. If the sauce becomes to thin you may want to use sauce thickener/gravy thickener or meal-in-water (take a cup and fill half of it with water add 2 tablespoonsful of meal and use a agitator/beater and merge the two matters) to thicken it again (but add the thickener only when it boils).
Add the capers and a little bit of the caper's liquid, too, as well as a tiny bit lemon-juice.
Now, put the dumplings back into the sauce and taste it.
Serve with boiled potatoes.