Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Raw Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4-1 1/2 lbs potatoes
- 7/8 cup all-purpose flour
- 1/4 cup semolina
- 2 tablespoons unsalted butter, softened to room temperature
- 1 egg
- 2 egg yolks
- 1 pinch nutmeg, freshly grated
- salt, to taste
- pepper, to taste
- Filling
- 1/4 lb roast pork, leftovers
- 1/4 lb roast beef, leftovers
- 1/4 lb raw pork sausage, plus
- 1 extra ounce raw pork sausage
- 1 medium onion, minced
- 1 clove garlic, crushed
- salt, to taste
- white pepper, to taste
- 1 pinch dried marjoram
- 1-2 tablespoon butter, as needed
- water, as needed
- =
Directions
Boil potatoes in their skins until very tender; peel while still warm and run through a food mill or potato press; let cool until you feel comfortable handling them.
Add flour, semolina, butter,and seasonings- test and reseason if needed, then add the eggs& yolks.
Using a mixer, blend this mixture into a smooth dough.
Form into a long log and wrap in plastic; chill for about 15 minutes (while you are making the filling).
Cut off about 12-15 rounds, rolling out each round into a flat circle (dusting surface with flour if needed to keep from sticking).
Have a large pot of salted water set to boil on your stovetop.
Fill each dough round with a spoonful of the filling, then close dough around filling to cover completely, using dampened fingertips to seal (it will look like a doughball).
Drop dumplings gently into the boiling water, turn the heat to low, and cook about 15-20 minutes, or until cooked through.
Remove dumplings using a slotted spoon.
Serve drizzled with some melted butter or with your favorite gravy.
Filling: Mince together the cooked meats and the raw sausage using a meat grinder or food processor.
Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.