G'hackknoedel

Authentic Austrian G'hackknoedel Recipe - Satisfy Your Cravings

Region / culture: Austria | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

G'hackknoedel is a traditional Austrian dish that consists of potato dumplings filled with a savory meat mixture. These dumplings are hearty and flavorful, making them a popular choice for a comforting meal.

History

G'hackknoedel has its origins in Austrian cuisine, where it is often served as a main course or as part of a festive meal. The dish is believed to have been created as a way to use up leftover meat and potatoes, making it a thrifty and delicious option for home cooks.

Ingredients

1.25 – 1.5 lb (680 g) potatoes
0.88 cup all-purpose flour
0.25 cup semolina
2 tbsp unsalted butter, softened to room temperature
1 egg
2 egg yolks
1 pinch freshly grated nutmeg
salt, to taste
pepper, to taste

Filling

0.25 lb (113 g) roast pork, leftovers
0.25 lb (113 g) roast beef, leftovers
0.25 lb (113 g) raw pork sausage + 1 extra ounce raw pork sausage
1 medium onion, minced
1 clove garlic, crushed
salt, to taste
white pepper, to taste
1 pinch dried marjoram
1 – 2 tbsp butter, as needed
water, as needed

How to prepare

Boil the potatoes in their skins until they are very tender. Peel them while still warm and run them through a food mill or potato press. Let them cool until you feel comfortable handling them.
Add flour, semolina, butter, and seasonings to the potatoes. Then, add the eggs and yolks.
Using a mixer, blend this mixture into a smooth dough.
Form the dough into a long log and wrap it in plastic. Chill it for about 15 minutes.
Cut off about 12 – 15 rounds and roll out each round into a flat circle.
Have a large pot of salted water set to boil on your stovetop.
Fill each dough round with a spoonful of the filling, then close the dough around the filling to cover it completely. Use dampened fingertips to seal.
Drop the dumplings into the boiling water and turn the heat to low. Cook them for about 15 – 20 minutes, or until they are cooked through.
Remove the dumplings using a slotted spoon.
Serve the dumplings drizzled with some melted butter or with your favorite gravy.

Filling

Mince the cooked meat and the raw sausage together using a meat grinder or food processor.
Add minced onions, garlic, salt, pepper, and marjoram to taste.

Variations

Substitute the meat filling with cooked mushrooms for a vegetarian option.
Add grated cheese to the filling for extra flavor.
Serve the dumplings with a tomato sauce or pesto for a different twist.

Cooking Tips & Tricks

Be sure to boil the potatoes until they are very tender, as this will make them easier to mash and incorporate into the dough.

- Use a meat grinder or food processor to finely mince the meat for the filling, ensuring a smooth and even texture.

- Seal the dumplings tightly to prevent the filling from leaking out during cooking.

- Serve the dumplings with melted butter or gravy for added flavor.

Serving Suggestions

G'hackknoedel can be served with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Boil the potatoes until tender, mash them, and mix with flour and seasonings to form the dough. Fill the dough with the meat mixture, seal, and cook in boiling water until done.

Ingredient Substitutions

Use ground beef or chicken instead of pork for the filling.

- Substitute gluten-free flour for the all-purpose flour for a gluten-free version.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the dumplings just before cooking.

Presentation Ideas

Serve the G'hackknoedel on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

G'hackknoedel pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover G'hackknoedel in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of G'hackknoedel contains approximately 350 calories.

Carbohydrates

Each serving of G'hackknoedel contains approximately 40 grams of carbohydrates.

Fats

Each serving of G'hackknoedel contains approximately 15 grams of fats.

Proteins

Each serving of G'hackknoedel contains approximately 20 grams of proteins.

Vitamins and minerals

G'hackknoedel is a good source of vitamin C, potassium, and iron.

Alergens

G'hackknoedel contains gluten, eggs, and dairy.

Summary

G'hackknoedel is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

G'hackknoedel is a delicious and comforting dish that is perfect for a cozy meal at home. With a flavorful meat filling encased in a tender potato dough, these dumplings are sure to become a family favorite.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for G'hackknoedel. It was a beautiful summer day, and I was wandering through a bustling farmer's market in Vienna. The scent of fresh herbs and spices filled the air, and I couldn't help but feel inspired by all the delicious ingredients around me.

I had always been passionate about cooking, and I loved experimenting with new recipes and techniques. As I browsed through the market stalls, a friendly older woman caught my eye. She was selling a variety of traditional Austrian dishes, and I couldn't resist stopping to chat with her.

We struck up a conversation, and she told me all about her family recipes that had been passed down through generations. She spoke with such passion and enthusiasm that I couldn't help but be drawn in. When she mentioned her recipe for G'hackknoedel, I was immediately intrigued.

G'hackknoedel, also known as meat dumplings, is a traditional Austrian dish made with ground meat, onions, and spices. The dumplings are boiled until tender and then served with a rich gravy or sauce. It sounded like the perfect comfort food, and I knew I had to learn how to make it.

The woman was kind enough to share her recipe with me, and I eagerly took notes as she explained each step. She emphasized the importance of using high-quality ingredients and taking the time to properly season the meat mixture. She also shared a few tips and tricks for shaping the dumplings and ensuring they cooked evenly.

As I listened to her instructions, I couldn't help but be reminded of my own grandmother, who had taught me so much about cooking when I was a young girl. She had a knack for creating delicious meals out of simple ingredients, and her kitchen was always filled with warmth and love.

I couldn't wait to try out the G'hackknoedel recipe for myself, so I hurried home with a bag full of fresh ingredients. I spent the rest of the day in my kitchen, carefully following the woman's instructions and adding my own personal touch to the dish.

The smell of the meat sizzling in the pan and the aroma of the spices filling the air brought back memories of my childhood. I could almost hear my grandmother's voice guiding me through each step, urging me to taste and adjust the seasoning until it was just right.

When the G'hackknoedel were finally ready, I couldn't wait to taste them. The dumplings were tender and flavorful, and the rich gravy added the perfect finishing touch. I sat down at the table and took a bite, savoring the familiar taste of home and tradition.

As I enjoyed my meal, I couldn't help but feel grateful for the chance encounter at the farmer's market. The woman's generosity in sharing her family recipe had brought me closer to my own heritage and reminded me of the power of food to connect us to our past.

From that day on, G'hackknoedel became a staple in my kitchen. I would make them for family gatherings, special occasions, or simply when I needed a comforting meal. Each time I cooked them, I would think of the woman at the farmer's market and the bond we had forged over a shared love of food and tradition.

In the end, it wasn't just a recipe for G'hackknoedel that I had learned that day. It was a lesson in the importance of passing down family traditions, the joy of discovering new flavors, and the power of food to bring people together. And for that, I will always be grateful.