Hash Dumplings from Austria
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 g fat
- 250 ml water
- 250 g flour
- salt and pepper
- 100 g roast pork
- 100 g ham (smoked)
- 100 g sausae (cracked sausae)
- 2 tablespoon onion (s), finely chopped
- 1 clove garlic
- Caraway
Print Recipe
Pin Recipe Instructions
- Dough:
- Bring the water, salt and fat to the boil, slowly stir in the flour and roast well over a low heat until the dough loosens from the bottom of the pan. Then take it off the stove and let it cool down.
- Fullness:
- Coarsely press the meat and sausage through the meat grinder.
- Fry the onions in fat and add them to the roast pork, the smoked sausage and the crispy sausage while still warm, season with salt, pepper, caraway seeds and garlic and form small meatballs.
- Divide the flour dough into equal pieces, form small balls and press them flat or roll them out with a rolling pin until a thickness of approx. 0.5 to 1.0 cm is reached.
- Wrap the meatballs thinly with the batter, put them in boiling salted water and cook for about 10 minutes.
- Sauerkraut goes best with it.
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