Austrian Meat Stuffed Dumplings G Hackknoedel

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A member requested this recipe on the german cooking forum. I had not made this recipe personally. I have combined two recipes from two different austrian cookbooks my husband brought back from austria.

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Steps

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Boil potatoes in their skins until very tender.

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Peel while still warm and run through a food mill or potato press.

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Let cool until you feel comfortable handling them.

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Add flour , semolina , butter , and seasonings- test and reseason if needed , then add the eggs& yolks.

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Using a mixer , blend this mixture into a smooth dough.

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Form into a long log and wrap in plastic.

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Chill for about 15 minutes.

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

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Have a large pot of salted water set to boil on your stovetop.

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Fill each dough round with a spoonful of the filling , then close dough around filling to cover completely , using dampened finger.

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Drop dumplings gently into the boiling water , turn the heat to low , and cook about 15-20 minutes , or until cooked through.

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Remove dumplings using a slotted spoon.

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Serve drizzled with some melted butter or with your favorite gravy.

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Filling: mince together the cooked meats and the raw sausage using a meat grinder or foo.

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Ingredients

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potatoes, all-purpose flour, semolina, unsalted butter, egg, egg yolks, nutmeg, salt, pepper, roast pork, roast beef, pork sausage, onion, garlic, white pepper, dried marjoram, butter, water