One of my very first culinary childhood memories is Hascheeknödel. Back then in Austria, the butcher served them at lunchtime with fried sauerkraut and delicious gravy, and my mouth was already watering whenever we set off to go there. Hascheeknödel are actually pretty much unknown here in Germany, and just translating the Austrian ingredients was a little challenge in itself. Basically, Hascheeknödel are stuffed potato dumplings. Even though the filling is ideally put through a meat grinder, it has nothing to do with a classic ground meat filling.
What makes them special is the choice of meat. Instead of raw meat, mainly smoked or cured meat and leftover sausage are used. Originally, Hascheeknödel were a practical way to use up leftovers.
Here I use Kassler (smoked pork loin), bacon and Mettenden – a sausage specialty from northern Germany – but the possibilities are endless. They definitely have to be served with sauerkraut – preferably fried with onions and bacon – and a light gravy.
The recipe
Hascheeknödel – Austrian Stuffed Potato Dumplings
Prep 45 minutes
Cook 40 minutes
Total 1 hour 30 minutes
Cuisine Austrian
Ingredients
Adjust servings dumplings
For the potato dumplings
- 800 g starchy potatoes
- 200 g coarse (double-grip) flour, e.g. instant flour from Aurora or Diamant
- 30 g durum wheat semolina
- 1 egg yolk, size M–L
- 1 egg, size M–L
- 0.5 tsp salt
- 1 pinch nutmeg
- a little more double-grip flour if needed
- some regular flour
For the filling
- 300 g Kassler (smoked pork loin), or other smoked meat
- 150 g pork belly bacon
- 1 Kohlwurst / Mettenden / Krakauer sausage
- 1 onion
- 1 garlic clove
- 0.5 tsp marjoram
- salt, pepper
- 1 tsp clarified butter or lard
Goes well with
- sauerkraut
- gravy, (from a jar, if needed)
Nutrition per dumpling, approx.: 239 kcal12 g protein24 g carbs10 g fat2 g fiber
Estimates, calculated from the ingredients.
Equipment
- Large pot
- Meat grinder or electric chopper
- Potato ricer
Instructions
- For the potato dough, first put a pot of water on the stove and bring it to a boil.
- Cook the 800 g starchy potatoes in it with their skins on until done, about 20 min.
- Meanwhile, prepare the filling. To do this, cut the rind off the 150 g pork belly bacon and remove the casing from 1 Kohlwurst / Mettenden / Krakauer sausage.
- Cut all the meat, including the 300 g Kassler (smoked pork loin), into small pieces and ideally put it through a meat grinder. If you don’t have one, or if, like me, you find it too much effort, you can also use an electric chopper. In that case, chop the meat in small portions only briefly so that you get a crumbly filling (see also Tips & Tricks).
- Finely dice 1 onion and 1 garlic clove and sauté in a pan over medium heat until soft.
- Let the onions cool, add them to the meat filling and season with 0.5 tsp marjoram and 1 pinch each of salt and pepper.
- As soon as the potatoes are done, drain them and let them cool briefly on a towel for about 5 min.
- Meanwhile, shape about 12 small balls from the meat mixture. Don’t press the balls together too firmly, because the filling shouldn’t turn into a lumpy mass.
- Peel the potatoes while still warm and press them through a potato ricer (see Tips & Tricks).
- Add 200 g coarse (double-grip) flour, 30 g durum wheat semolina, 1 egg, 1 egg yolk as well as 0.5 tsp salt and 1 pinch nutmeg to the potatoes.
- Quickly knead the ingredients with your hands into a smooth dough and shape it into a thick log. Add a little more flour if needed.
- Let the dough rest briefly, covered (see Tips & Tricks), and then cut it into 12 equal pieces.
- At the same time, put a large pot of salted water on the stove and bring it to a boil (see Tips & Tricks).
- Have some regular flour ready and shape the individual pieces into flat circles. Lightly flour the top and bottom and place one of the prepared meat balls on each. Carefully wrap the dough around it and gently shape into dumplings (see Tips & Tricks).
- Lightly flour the finished dumplings once more and set them aside until cooking.
- Depending on the size of the pot, add about 6 – 8 dumplings to the boiling water and let them cook through in gently simmering water without a lid (!) for about 20 min (see Tips & Tricks). Carefully cover the remaining dumplings.
- While the dumplings are finishing, you can prepare the sides. They taste best with boiled or fried sauerkraut with onions and diced bacon as well as a tasty gravy.
- The dumplings are done when they float to the surface. If you want to cook the remaining dumplings right away, you can keep the finished ones warm in a covered pot in the oven at 100 °C (212 °F).
Tips
- You can get creative with the filling. Depending on your taste, you can use more spicy sausages or other smoked meat.
- Since the meat is already a bit salty, be careful when salting the meat mixture.
- The filling of the Hascheeknödel should be crumbly rather than a compact mass. That’s why it’s better to put the meat through a meat grinder. If you don’t want to or can’t, it’s best to use an electric chopper (e.g. this one (Anzeige)). However, the longer the meat is chopped, the stickier it gets.
- So that the potato dough turns out smooth and not a sticky mush, the potatoes have to be pressed through a potato ricer (Anzeige). Never use an immersion blender or anything similar.
- Why “griffig” or double-grip flour? Double-grip flour absorbs water more slowly and is therefore perfect for dumplings.
- Don’t let the finished potato dough sit too long, or it will turn brown.
- The pot should be big enough for the dumplings to cook without touching each other. Since they puff up a bit while cooking, it’s better to leave a little extra room.
- At first the dumplings sink to the bottom. To keep them from sticking, stir gently and loosen the dumplings from the bottom if necessary.
- Dumplings you don’t need can be frozen either raw or cooked and prepared later. (Raw: about 25 min; cooked: about 15 min). It’s best to freeze the dumplings individually so they don’t stick together.
- If you don’t want to make your own gravy or don’t have any left, I can recommend the gravy in jars (e.g. from Lacroix, Lafer, etc.), which you can find in any larger supermarket.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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How the Hascheeknödel are made
Frequently Asked Questions about Austrian Haschee Dumplings
What is “doppelgriffiges Mehl” and can I substitute it?
This coarse Austrian flour absorbs water more slowly, which makes it ideal for dumplings. In a pinch, use regular all-purpose flour. Add it gradually until the dough is no longer sticky.
Which meat can I use for the filling?
Cured or smoked meat and flavorful sausage are ideal. Haschee dumplings were originally a way to use up leftovers. The meat is already salty, so season the filling carefully. It should be crumbly rather than compact.
Why should I press the potatoes through a ricer?
An immersion blender turns the potato dough into a sticky paste. A potato ricer keeps it smooth and pliable. Work the dough quickly, otherwise it turns brown.
How should I store Haschee dumplings?
Let the dumplings cool, then keep them in a tightly sealed container. They’ll keep in the fridge for 2 to 3 days. To reheat, simmer them in salted water until heated through.
Can I freeze Haschee dumplings?
Yes, they freeze really well. Freeze the dumplings individually first so they don’t stick together. Then transfer them to a freezer bag and keep them for about 3 months. Add them straight from frozen to simmering salted water until piping hot.
