Austrian Meat Stuffed Dumplings (G'hackknoedel)

“A member requested this recipe on the German cooking forum. I had not made this recipe personally. I have combined two recipes from two different Austrian cookbooks my husband brought back from Austria.”

Ingredients Nutrition


  1. Boil potatoes in their skins until very tender; peel while still warm and run through a food mill or potato press; let cool until you feel comfortable handling them.
  2. Add flour, semolina, butter,and seasonings- test and reseason if needed, then add the eggs& yolks.
  3. Using a mixer, blend this mixture into a smooth dough.
  4. Form into a long log and wrap in plastic; chill for about 15 minutes (while you are making the filling).
  5. Cut off about 12-15 rounds, rolling out each round into a flat circle (dusting surface with flour if needed to keep from sticking).
  6. Have a large pot of salted water set to boil on your stovetop.
  7. Fill each dough round with a spoonful of the filling, then close dough around filling to cover completely, using dampened fingertips to seal (it will look like a doughball).
  8. Drop dumplings gently into the boiling water, turn the heat to low, and cook about 15-20 minutes, or until cooked through.
  9. Remove dumplings using a slotted spoon.
  10. Serve drizzled with some melted butter or with your favorite gravy.
  11. Filling: Mince together the cooked meats and the raw sausage using a meat grinder or food processor.
  12. Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.

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