Austrian Meat Stuffed Dumplings (G'Hackknoedel)

Name: Austrian Meat Stuffed Dumplings (G'Hackknoedel)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 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

Servings: persons

Dough
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

1
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.
2
Add flour, semolina, butter,and seasonings- test and reseason if needed, then add the eggs& yolks.
3
Using a mixer, blend this mixture into a smooth dough.
4
Form into a long log and wrap in plastic; chill for about 15 minutes (while you are making the filling).
5
Cut off about 12-15 rounds, rolling out each round into a flat circle (dusting surface with flour if needed to keep from sticking).
6
Have a large pot of salted water set to boil on your stovetop.
7
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).
8
Drop dumplings gently into the boiling water, turn the heat to low, and cook about 15-20 minutes, or until cooked through.
9
Remove dumplings using a slotted spoon.
10
Serve drizzled with some melted butter or with your favorite gravy.
11
Filling: Mince together the cooked meats and the raw sausage using a meat grinder or food processor.
12
Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Dough, 1 1/4 - 1 1/2 lbs potatoes, 7/8 cup all-purpose flour, 1/4 cup semolina, and more.

Yes, Austrian Meat Stuffed Dumplings (G'Hackknoedel) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!