Hash dumplings from Austria

Ingredients for 4 servings:

• 20 g fat
• 250 ml water
• 250 g flour
• salt and pepper
• 100 g roast pork
• 100 g ham (smoked)
• 100 g sausage (knackwurst)
• 2 tbsp onion(s), finely chopped
• 1 clove(s) garlic
• n. B. Caraway

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

with fine meat filling and thin coating

Dough: Bring water, salt, and fat to a boil, gradually stir in the flour, and cook over low heat until the dough starts to pull away from the bottom of the pan. Remove from the heat and let cool. Filling: Coarsely grind the meat and sausage. Brown the onions in the fat and add them, while still warm, to the roast pork, smoked meat, and knackwurst. Season with salt, pepper, caraway, and garlic, and form small meatballs. Divide the flour dough into equal-sized pieces, form small balls, and flatten them or roll them out with a rolling pin to a thickness of about 0.5 to 1.0 cm. Wrap the meatballs thinly in the dough, place them in boiling salted water, and cook for about 10 minutes. Sauerkraut goes best with this.