Austrian Sausage Dumplings Made from Potato Dough
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury
- 200 g flour
- 50 g semolina
- 400 g sausae, smoked, called drouht in the Vienna area
- 100 g bacon
- 100 g reaves (reaves)
- 1 bunch parsley
- 1 large onion (s), white
- salt
- pepper
- 2 egg (s)
- Flour, for rolling
Print Recipe
Pin Recipe Instructions
- Potato Batter:
- Boil the potato the night before and keep in the peel in the refrigerator overnight. The next day, peel the potatoes and press them through the potato press (or pass them through). Then quickly work in the eggs, flour and semolina and knead into a firm dough. If the dough is still too sticky, just add a little more flour. Wrap the finished dough in cling film and let it rest for an hour in the refrigerator.
- Fullness:
- Turn the sausage, bacon and greens through the meat grinder or, best of all, grind them in the food processor. Season with salt and pepper to taste. Finely chop the onion and parsley and add to the sausage mixture. Then shape balls the size of a golf ball.
- Shape the dough into 10 balls, press them flat, place the filling in the middle, then press the dough tightly around the filling and roll the finished dumpling again in flour.
- Cook gently in plenty of boiling salted water for about 15-20 minutes.
- Side dish recommendation: sauerkraut, warm coleslaw, green salad
- Variation:
- For the filling you can also use minced meat (I add a little marjoram) or leftovers.
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