Photo by Mary Pat; big thanks to her for this amazing job and sending me the pic!
Knödel are a typical Austrian dish; there are filled and not filled, sweet and savory ones.
These Dumpling dough is made with potatoes with the addition of flour and are filled with a mixture containing Austrian sausages. They are also called “Hascheeknödel”.
I’ve never made them, but I would like to post this for our Games in order to have another typical Austrian recipe.
- 250 g speck
- 250 g fatty bacon
- 250 g ham
- 250 g Austrian sausages (for example Vienna sausages)
- 1 tablespoon parsley, chopped, optional
- 1 green onion, chopped, optional
- 600 g floury potatoes
- 150 g (1 cup) plain flour
- 30 g semolina
- 2 eggs
- ½ tsp salt
- Process the ingredients for the filling with a meat grinder. If you don’t have this use the knife and work it until finely chopped.
- Divide the filling into 10 portions and shape to balls.
- Boil the potatoes in pot with salted water until tender. Cook this best in little water and cover until just done but not mush.
- Brush quickly the potatoes with cold water and peel the still warm potatoes. Use a potatoes ricer to make your puree.
- Cool slightly and add all the other ingredient for the dough. Knead with your hands until a dough forms.
- Divide the dough in half and form each portion into a thick roll on a lightly floured work surface. Cut each portion with a knife into 5 thick slices. In this way you will get 10 slices in total.
- Flatten the first slice on a very well-floured surface until about 1 cm thick, place the meatball in the center and flip the border to seal the content. Repeat with all the other 9 portions.
- Bring a big pot of salted water with little oil to boil and boil in batches until they rise to the surface and float. Keep the dumpling warm until you finish to cook the second portion. Suggest to use a very big pot or use 2-3 pots at the same time.
- Serve with a side dish with vegetables or with a salad.