Salzburg Hash Dumplings


Rating: 4.2222 / 5.00 (9 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Dough:










Filling:














For the sauerkraut:















Instructions:

Dumpling bread soak in milk, stir with salt, parsley and eggs. So that the quantity is not too wet, add flour as needed. Mix the quantity well. Remove the skin from the onion and chop it. Mix meat mince with onion. Press garlic and add to mince mixture form. Season the minced meat with the remaining spices. Form small dumplings and fill them with minced meat. Put them in water for 20 minutes. For the sauerkraut, remove the skin from the onion and chop it. Heat pork or goose fat in a saucepan, fry the onion in it. Dust onion with flour, douse with a little soup, add sauerkraut and all spices. Sauté cabbage in 15-20 minutes until soft.

Arrange Hascheeknödel and sauerkraut on plates, sprinkle cabbage with freshly chopped chives.

Drink: Stiegl-Goldbräu

Tip: Stock up on high-quality spices – it pays off!

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