Hash Dumplings with Sauerkraut

For Hascheeknödel with sauerkraut, remove the peel from the potatoes and grate through a potato grater. Mix carefully with salt and flour, add the egg and if the quantity is too wet, add a little more flour. Knead everything together into a medium soft dough.

For the filling, cut the cooked beef, smoked meat and raw onion into small pieces, pass the ingredients through a meat grinder.

Add the roasted onion, chopped parsley and pressed garlic cloves, season with salt and freshly ground pepper. Knead the mixture well and form into small balls.

On a well-floured board, shape the dough into a 4-5 cm thick roll, cut into even slices, flatten on the countertop, place in the palm of your hand and cover the meatballs with the dough.

Gently squeeze dumplings to allow trapped air to escape. Flour hands again and form evenly sized dumplings. Steep in lightly salted simmering water for about 10-15 minutes. When the dumplings float to the surface of the water, they are done.

For the sauerkraut, sauté chopped onion in lard and dust lightly. Add all other ingredients and bring to a boil. Arrange the Hascheeknödel with sauerkraut on plates and serve.

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