Classic Haschee Dumplings with Sauerkraut | Hearty & Juicy

Boil the starchy potatoes in their jackets in salted water until soft, peel while still hot and press through a potato ricer. Stir in the melted butter and allow the mixture to cool completely.

For the minced meat filling, finely chop the onion and garlic. Heat 1 tbsp of sunflower oil in a pan and sauté the onion and garlic until translucent. Add the mixed minced meat and fry vigorously while stirring until browned and crumbly. Season generously with finely chopped parsley, marjoram, 1 tsp salt, and 1/2 tsp pepper. Remove the mixture from the heat and allow it to cool, then form into 8 compact balls.

Combine the cooled riced potatoes with wheat flour, cornstarch, egg, a pinch of nutmeg, and 1 tsp salt to form a smooth, non-sticky dough.