Austrian Meat Stuffed Dumplings Ghackknoedel Recipes

AUSTRIAN MEAT STUFFED DUMPLINGS (G'HACKKNOEDEL)

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.

STUFFED DUMPLINGS

Steps:

• Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan.
• Heat until bubbling hot (Med to med low heat).
• Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper.
• mix together well.
• Separate the rolls- pat it out slightly to allow for filling.
• Put approx 1/4 cup filling on each (depending on size of roll/biscuit).
• Wrap dough around the filling and seal the edges.
• Put dumplings edge down into bubbling gravy.
• Spoon soup over the dumplings.
• Cover/Cook over medium heat approx 20 minutes or until dumplings are done.