Austrian Meat Stuffed Dumplings (G'hackknoedel)

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

12-15 servings, 1 hour preparation

[edit] Ingredients

• 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

[edit] Directions

• 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, 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

• Cut off about 12-15 rounds, rolling out each round into a flat circle
• 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.

• Drop dumplings 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 Meat 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.

[edit] Other Links

[edit] See also