G'hackknoedel

Description
Austrian meat-stuffed dumplings
 * 1 hour preparation
 * 12 – 15 servings,

Ingredients

 * 1¼ – 1½ lbs potatoes
 * ⅞ cup all purpose flour
 * ¼ 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

 * ¼ lb roast pork, leftovers
 * ¼ lb roast beef, leftovers
 * ¼ lb raw pork sausage + 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

 * 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, then add the eggs and 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.
 * 5) Cut off about 12 – 15 rounds, rolling out each round into a flat circle.
 * 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.
 * 8) Drop dumplings 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.

Filling

 * 1) Mince together the cooked meat and the raw sausage using a meat grinder or food processor.
 * 2) Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.