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Austrian meat-stuffed dumplings
- 1 hour preparation
- 12 – 15 servings,
- 1¼ – 1½ lbs potatoes
- ⅞ cup all purpose flour
- ¼ 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
- ¼ lb roast pork, leftovers
- ¼ lb roast beef, leftovers
- ¼ lb raw pork sausage + 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
- 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 and 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.