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Austrian Meat Stuffed Dumplings (G'hackknoedel)

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12-15 servings, 1 hour preparation

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Austrian Meat Stuffed Dumplings (G'hackknoedel)


Ingredients Needed For Austrian Meat Stuffed Dumplings (G'hackknoedel)
*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
Filling
*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 To Prepare Austrian Meat Stuffed Dumplings (G'hackknoedel)
* 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& 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.

Filling:

* Mince together the cooked Meat 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.





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Friday, January 19, 2018, 1:20 am


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