Koenigsberger Klopse with Caper Sauce Made on Skyr

The dumplings stay, the sauce is rebuilt: starch does the thickening instead of a roux and cream, and the creaminess comes from skyr stirred in at the end over low heat. Capers and lemon stay exactly as they were.

• 50 minutes
• 4 servings
• Main course

• nut-free
• omnivore
• high in protein

Ingredients

• 500 g Ground beef (traditionally half veal, half beef)
• 40 g Rolled oats (fine rolled oats, instead of soaked bread roll)
• 55 g Eggs (one egg)
• 100 g Onion (very finely diced)
• 20 g Parsley
• 400 g Vegetable broth
• 400 g Water (half stock, half water - otherwise the sauce turns too salty)
• 250 g Skyr (only at the end over low heat - otherwise it splits)
• 30 g Capers (drained)
• 30 g Lemon juice
• 15 g Mustard
• 15 g Cornstarch (thickens the sauce instead of a roux)
• 2 g Salt (the capers already salt it considerably)
• 1 g Black Pepper
• 600 g Potatoes (boiled, served alongside)

Instructions

1. Pour four tablespoons of hot water over the oats and let them swell for five minutes.
2. Knead the mince with the swollen oats, egg, onion, half the parsley, pepper and salt. Not for too long, or the dumplings turn firm.
3. Bring the stock and water up to heat. With damp hands shape eight dumplings and slide them into the barely simmering liquid.
4. Poach for twenty minutes without boiling. They are done when they float. Lift out and keep warm.
5. Slake the cornstarch in cold water, stir it into the liquid and let it thicken for two minutes.
6. Take the pot off the heat. Stir in skyr, mustard, lemon juice and capers - nothing may boil from here, or the skyr will curdle.
7. Return the dumplings to the sauce and let them warm through. Serve with the remaining parsley and boiled potatoes.

Warum Skyr nicht kochen darf

Skyr is soured, and its pH already sits close to the point where milk protein flocculates. Heat pushes it over. Cream has no such point, which is why it tolerates boiling - and why the skyr goes in only once the pot is off the heat.

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