Traditional Haschee Dumplings | Savoury & Hearty

Finely chop the onion and garlic. Heat 1 tbsp of clarified butter in a pan and sauté the diced onion and garlic until translucent.

Add the mixed minced meat and sear thoroughly until crumbly and browned. Season generously with salt, freshly ground pepper, chopped marjoram, and chopped parsley. Remove the mixture from the heat and allow it to cool completely. With moistened hands, shape the cooled meat mixture into 8 equal-sized balls.

Boil the starchy potatoes in their skins until soft, peel while still hot, and pass through a potato ricer. Allow to cool completely.