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G'hackknoedel

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Description Edit

Austrian meat-stuffed dumplings

  • 1 hour preparation
  • 12 – 15 servings,
107425708

G'hackknoedel

Ingredients Edit

Filling Edit

Directions Edit

  1. 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.
  2. Add flour, semolina, butter,and seasonings, then add the eggs and yolks.
  3. Using a mixer, blend this mixture into a smooth dough.
  4. Form into a long log and wrap in plastic; chill for about 15 minutes.
  5. Cut off about 12 – 15 rounds, rolling out each round into a flat circle.
  6. Have a large pot of salted water set to boil on your stovetop.
  7. Fill each dough round with a spoonful of the filling, then close dough around filling to cover completely, using dampened fingertips to seal.
  8. Drop dumplings into the boiling water * turn the heat to low, and cook about 15 – 20 minutes, or until cooked through.
  9. Remove dumplings using a slotted spoon.
  10. Serve drizzled with some melted butter or with your favorite gravy.

Filling Edit

  1. Mince together the cooked meat and the raw sausage using a meat grinder or food processor.
  2. Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.

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