Recipe by HeatherFeather
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.
- 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
Directions See How It's Made
- 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.