Königsberg Meat Dumplings with Wild Garlic Sauce and Stalk Mashed Potatoes

Soak the rolls in water, squeeze them and cut them. Knead them with the minced meat, the anchovies cut into small pieces, the finely chopped carrot, the thyme, two eggs and salt and pepper and then form them into meatballs. Put them in boiling salted water with the bay leaf spice and the onion peppered with cloves, let them boil and simmer for 15 minutes.

Rinse the stems, clean them and cut them into small pieces. Sauté the sliced shallots in butter, add the stalk mush and after just under 5 min add a little dumpling-clear soup. Soften and add potatoes cooked in salted water and mash. Season with salt, pepper and a pinch of nutmeg.

For the sauce, boil half of the whipping cream, add a small amount of clear dumpling soup and mix in the finely chopped wild garlic with the butter, season to taste with salt and freshly ground pepper and add the capers.

Serving: Place three meat dumplings per person on a plate, place a large dumpling of stalk mush mashed potatoes and baste meat dumplings with the wild garlic sauce.

Drink: As a drink Christoph Masse recommends a young, soft red wine, e.g. a Divina Villa from Italy (Lago Trasime).

Tip: When forming the meat dumplings in between, always repeatedly moisten your hands with water, so that the quantity does not stick to your hands.

Tip: Always use aromatic spices to refine your dishes!

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