G'hackknoedel

Description
12-15 servings, 1 hour preparation

Ingredients
Filling
 * 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
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.