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, 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.