Hascheek Dumplings

For the Hascheeknödel first prepare the dough. To do this, bring water, salt and fat to the boil, mix in the flour and roast well over a low heat. When the dough separates from the bottom of the pot, remove it from the heat and let it cool, then mix in the egg.

For the filling, fry the chopped onions in a little fat. Season the roast pork, the cooked smoked meat and the coarsely minced knockwurst with caraway, pepper, salt and garlic, add the onion and chopped parsley and form small dumplings.

Cover the dumplings with a thin layer of dough, put them into boiling salted water and cook for 15 minutes. Arrange the Hascheeknödel and serve.

Preparation Tip:

Hascheeknödel goes very well with sauerkraut.

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