AUSTRIAN MEAT STUFFED DUMPLINGS (G'HACKKNOEDEL)

Austrian Meat Stuffed Dumplings (G'hackknoedel) image

Provided by HeatherFeather

Categories Potato

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 20

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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
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

Steps:

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.