Hash dumpling recipe

For the hash dumplings, do not mince the meat and sausage too finely.

Sauté diced onion and garlic in oil until translucent, then let cool.

Mix into the meat and combine with the remaining ingredients to form a flavorful mixture.

If the mixture is too dry, work in some more meat juice, soup or lard.

Form small dumplings from the mixture (freeze briefly to make them easier to coat), wrap them in dough, roll them into dumplings and let them simmer rather than boil in simmering water for 12-15 minutes (a little longer for frozen dumplings).

Side dish recommendation: Goulash juice or roast juice, sauerkraut, cold or warm coleslaw.

Variations:

- For a change, mix diced red bell pepper, chopped olives, gherkins and hard-boiled, chopped eggs into the finished hash dumpling mixture.

- However, adding sheep's cheese, oregano and/or rosemary to the mixture will conjure up a touch of the south in your dumplings.

Tips:

- Prepare small dumplings and serve about 4 to 5 of them per person.

- Produce a larger quantity of filling blanks at once and freeze them for later use.

- Pre-order the meat from the butcher and have it minced.