G’hackknödel

Boil the potatoes, let them steam briefly and, if possible, press them through a grater while they are still hot. Knead the potato mixture with egg, flour and salt to a smooth dough and cut out about 15 pieces of the same size with a spoon and press out or roll out on a floured surface so that uniform dough flakes are formed. For the filling, finely chop the garlic and onion, sauté in butter until lightly browned and allow to cool slightly. Stir into the “G’hack” together with the parsley. Season with salt and pepper and make small heaps of the resulting meat mixture with a spoon and place them on the prepared dumpling dough. Form small dumplings, which are then placed in boiling salted water and boiled for about 10 minutes until they rise to the surface.

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