Austrian Meat Stuffed Dumplings G Hackknoedel Recipe

Name: Austrian Meat Stuffed Dumplings G Hackknoedel
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 2 lbs Potatoes; 2 cups All-Purpose Flour; 1/2 cup Semolina; 4 tablespoons Unsalted Butter (melted); 2 large Eggs; 2 large Egg Yolks; Nutmeg; 2 teaspoons Salt; 1 teaspoon Black Pepper; 1/2 lb cooked Pork; 1 lb cooked Beef; 4 oz cooked Sausage; 1/2 cup finely chopped Onion; 2 cloves minced Garlic; White Pepper; 1 teaspoon Dried Marjoram; 4 tablespoons Butter (melted); Large pot of Water

Authentic Austrian Hackknoedel recipe! These delicious meat-stuffed dumplings are a comforting classic, perfected from two treasured Austrian cookbooks. Enjoy tender potato dough pockets bursting with a savory filling of minced meats, onions, and herbs. A must-try for anyone seeking authentic Austrian cuisine.

Prep Time 30 mins

Cook Time 60 mins

Calories 197.3 kcal

Protein 19g

Rating 0.0 (1 Reviews)

Austrian Meat Stuffed Dumplings G Hackknoedel

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Austrian Meat Stuffed Dumplings G Hackknoedel

2 lbs Potatoes
2 cups All-Purpose Flour
1/2 cup Semolina
4 tablespoons Unsalted Butter (melted)
2 large Eggs
2 large Egg Yolks
Nutmeg
2 teaspoons Salt
1 teaspoon Black Pepper
1/2 lb cooked Pork
1 lb cooked Beef
4 oz cooked Sausage
1/2 cup finely chopped Onion
2 cloves minced Garlic
White Pepper
1 teaspoon Dried Marjoram
4 tablespoons Butter (melted)
Large pot of Water

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How to Make Austrian Meat Stuffed Dumplings G Hackknoedel

Boil 2 lbs of potatoes in their skins until very tender (about 20-25 minutes).
Peel the potatoes while still warm and pass them through a food mill or potato ricer.
Let the potato mixture cool until comfortably warm to the touch.
Add 2 cups all-purpose flour, 1/2 cup semolina flour, 4 tablespoons butter (melted), 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 large eggs + 2 large egg yolks. Adjust seasonings to taste.
Using a stand mixer or strong hands, knead the mixture into a smooth and elastic dough.
Form the dough into a long log (about 2 inches in diameter), wrap tightly in plastic wrap, and chill for at least 15 minutes.
Cut the dough log into 12-15 equal rounds.
Roll each round into a 4-inch diameter circle.
Bring a large pot of salted water to a boil.
Place a spoonful of the meat filling (see below) in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pinching the edges firmly to seal.
Gently drop the dumplings into the boiling water. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the dumplings float and are cooked through.
Remove the dumplings with a slotted spoon.
Serve immediately, drizzled with melted butter or your favorite gravy.
**Meat Filling:** In a food processor or meat grinder, combine 1 lb cooked beef, 1/2 lb cooked pork, 4 oz cooked sausage (removed from casing), 1/2 cup finely chopped onion, 2 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried marjoram. Pulse until well combined.