Finally it seems that winter is coming to Austria: it is cold, rainy, and the weather forecast predicts snow. Well, snow was predicted several times, but it never came. We will see what will happen this time.
But no matter if rain or snow, this recipe is the perfect soul food: Meat dumplings, served with sauerkraut. The recipe for sauerkraut with apples I will post next week.
There are different types of filled dumplings in Austria. We have sweet ones (e. g. apricot dumplings), and spicy ones. They are filled with smoked mead, finely cut greaves or minced meat. Today’s recipe is for dumplings with minced meat. The dumplings need a bit of time, but they are worth the effort.
In this recipe I use “coarse-grained” flour. That’s not the perfect translation of the Austrian word “griffig”, as we make a difference between “glattem” (finely-ground) and “griffigem” flour.
If you can’t get coarse-grained flour in your country don’t worry, just take a plain one. Or, as updownflight suggested in one of the comments, take a mixture of 50 percent all-purpose-flour and 50 percent Wondra flour. And last but not least: You can also use Czech hruba mouka.
You need (for two):
– 400 g/ 14 oz potatoes
– 125 g/ 4.4 oz coarse-grained flour
– 1 egg yolk
– 15 g/ 0.5 oz semolina
– ground nutmeg
– 150 g/ 5.3 oz minced meat
– 1/2 small onion
– 1 clove of garlic
– ground caraway
– oil for the pan
I. Prepare potato dough
1. Cook potatoes, peel them and press them through a potato press.
2. Add flour, semolina, salt, nutmeg and yolk and mix all ingredients quickly into a dough. Be careful, potatoes could still be hot!
It is important to mix all ingredients quickly. Don’t let the dough rest, otherwise it will become tougher.
II. Prepare the filling (while potatoes are boiling)
1. Cut onion, parsley and garlic finely.
2. Heat oil in a pan and fry minced meat and finely cut onion.
3. Add garlic, parsley, caraway, salt, pepper and marjoram and stir all together.
III. Prepare dumplings
1. Heat salted water in a wide pot until it nearly boils.
2. Meanwhile divide potato dough into six parts. Spread them apart and applicate a small amount of filling on each. (If you have too much filling, serve it separately)
3. Form dumplings. The filling must be enclosed by the dough!
4. Cook in almost boiling salted water for about 15 to 20 minutes.
5. Serve with sauerkraut or green salad.