Austrian Meat Stuffed Dumplings (G'Hackknoedel) - cooking recipe

Ingredients
    Dough
    1 1/4 - 1 1/2 lbs potatoes
    7/8 cup all-purpose flour
    1/4 cup semolina
    2 tablespoons unsalted butter, softened to room temperature
    1 egg
    2 egg yolks
    1 pinch nutmeg, freshly grated
    salt, to taste
    pepper, to taste
    Filling
    1/4 lb roast pork, leftovers
    1/4 lb roast beef, leftovers
    1/4 lb raw pork sausage, plus
    1 extra ounce raw pork sausage
    1 medium onion, minced
    1 clove garlic, crushed
    salt, to taste
    white pepper, to taste
    1 pinch dried marjoram
    1 -2 tablespoon butter, as needed
    water, as needed
Preparation
    Boil potatoes in their skins until very tender; peel while still warm and run through a food mill or potato press; let cool until you feel comfortable handling them.
    Add flour, semolina, butter,and seasonings- test and reseason if needed, then add the eggs& yolks.
    Using a mixer, blend this mixture into a smooth dough.
    Form into a long log and wrap in plastic; chill for about 15 minutes (while you are making the filling).
    Cut off about 12-15 rounds, rolling out each round into a flat circle (dusting surface with flour if needed to keep from sticking).
    Have a large pot of salted water set to boil on your stovetop.
    Fill each dough round with a spoonful of the filling, then close dough around filling to cover completely, using dampened fingertips to seal (it will look like a doughball).
    Drop dumplings gently into the boiling water, turn the heat to low, and cook about 15-20 minutes, or until cooked through.
    Remove dumplings using a slotted spoon.
    Serve drizzled with some melted butter or with your favorite gravy.
    Filling: Mince together the cooked meats and the raw sausage using a meat grinder or food processor.
    Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.

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