Best 2 Austrian Meat Stuffed Dumplings Ghackknoedel Recipes

Austrian meat stuffed dumplings, also known as Ghackknoedel, are a hearty and flavorful dish that is sure to become a favorite in your household. These dumplings are made with a combination of ground meat, bread crumbs, and spices, and are then simmered in a flavorful broth until tender. They can be served as a main course or as a side dish, and are often accompanied by a rich gravy or sauce. With their savory flavor, hearty texture, and versatility, it's no wonder that Ghackknoedel have become a beloved dish in Austrian cuisine.

Let's cook with our recipes!

AUSTRIAN MEAT STUFFED DUMPLINGS (G'HACKKNOEDEL)

Austrian Meat Stuffed Dumplings (G'hackknoedel) image

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.

Provided by HeatherFeather

Categories Potato

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 20

Ingredients

1 1/4-1 1/2 lbs potatoes
7/8 cup all-purpose flour
1/4 cup semolina
2 tablespoons unsalted butter, softened to room temperature
1 egg
2 egg yolks
1 pinch nutmeg, freshly grated
salt, to taste
pepper, to taste
1/4 lb roast pork, leftovers
1/4 lb roast beef, leftovers
1/4 lb raw pork sausage, plus
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 tablespoon butter, as needed
water, as needed

Steps:

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.
Add flour, semolina, butter,and seasonings- test and reseason if needed, then add the eggs& yolks.
Using a mixer, blend this mixture into a smooth dough.
Form into a long log and wrap in plastic; chill for about 15 minutes (while you are making the filling).
Cut off about 12-15 rounds, rolling out each round into a flat circle (dusting surface with flour if needed to keep from sticking).
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 dough around filling to cover completely, using dampened fingertips to seal (it will look like a doughball).
Drop dumplings gently into the boiling water, turn the heat to low, and cook about 15-20 minutes, or until cooked through.
Remove dumplings using a slotted spoon.
Serve drizzled with some melted butter or with your favorite gravy.
Filling: Mince together the cooked meats and the raw sausage using a meat grinder or food processor.
Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.

Nutrition Facts : Calories 197.3, Fat 9.2, SaturatedFat 3.9, Cholesterol 77.5, Sodium 101.8, Carbohydrate 18.9, Fiber 1.6, Sugar 0.8, Protein 9.6

STUFFED TOFU DUMPLINGS

Stuffed Tofu Dumplings image

This is actually Ma po tofu in dumpling form. Instead of stir frying all ingredients together, tofu is stuff with meat and served with sauce. This is a good recipe to try for the fun of things! I find it very tasty and healthy for my family. Courtesy of Food&Wine.

Provided by Happy_Housewife

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup soy sauce
1/4 cup unseasoned rice vinegar
2 large scallions, white parts only, thinly sliced
2 1/4 lbs firm tofu, cut into thirty-six 1 1/2-inch cubes
1 lb ground chicken or 1 lb ground turkey
4 large scallions, green parts only, thinly sliced
3 tablespoons soy sauce
1 tablespoon chinese chili bean paste
1 tablespoon fermented black beans, rinsed and finely chopped
1 tablespoon cornstarch
1 minced garlic clove
1 large beaten egg
1/2 teaspoon salt
1/4 teaspoon ground pepper

Steps:

SAUCE: In a small bowl, combine the soy sauce, vinegar, chili-bean paste and scallions.
The tofu: With a small melon baller, hollow out the tofu cubes and reserve the balls.
Put the tofu balls in a large bowl and add the remaining ingredients.
With your hands, mix thoroughly.
Carefully stuff each tofu cube with the meat. Spread a little cornstarch in the hole to ensure the meat stick onto the tofu(this is optional).
To steam the tofu:.
Fill a wok or a very large skillet with 2 inches of water and bring to a boil.
Arrange the dumplings in a double-tiered bamboo steamer; set the steamer over the boiling water.
Cover and steam until the filling is firm and cooked throughly, it would take about 10 minutes.
Serve the dumplings with the sauce.

Nutrition Facts : Calories 577.8, Fat 35.6, SaturatedFat 11.4, Cholesterol 159.6, Sodium 2521.5, Carbohydrate 11.4, Fiber 3.6, Sugar 3.1, Protein 56.3

Tips:

Use high-quality ground beef for the filling. Look for ground beef that is at least 80% lean.
Soak the bread rolls in milk until they are very soft. This will help to bind the dumplings together.
Don't overmix the dumpling dough. Overmixing will make the dumplings tough.
Poach the dumplings in simmering water, not boiling water. Boiling water will cause the dumplings to break apart.
Serve the dumplings immediately with your favorite sauce.

Conclusion:

Austrian meat-stuffed dumplings, also known as Ghackknoedel, are a delicious and hearty dish that is perfect for a cold winter day. These dumplings are made with a combination of ground beef, bread rolls, milk, eggs, and spices. They are then poached in simmering water until they are cooked through. Ghackknoedel can be served with a variety of sauces, such as brown gravy, mushroom sauce, or horseradish sauce. They are also a popular addition to soups and stews.

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