Traditional Hascheeknödel | With warm sauerkraut

Boil the unpeeled potatoes in salted water until soft, peel while still hot, and pass through a potato ricer. Allow to cool completely so that the dough does not become sticky.

Quickly knead the cooled riced potatoes with the plain flour, egg, soft butter, a pinch of salt, and grated nutmeg into a smooth potato dough. Do not knead for too long so it stays elastic.

For the filling, finely chop the onion and garlic cloves. Sauté in a pan with a little fat until translucent, add the minced meat, and brown thoroughly.