Grammelknödel — Austrian dumplings with pork cracklings

Use potatoes that were cooked earlier, for example the previous day, peeled and kept in the refrigerator. Weigh out 600 g and pass them through a potato ricer into a large bowl. Break up any lumps with a fork so that the mixture is uniform. Leave the 20 g butter for the dough at room temperature to soften.

Finely chop the cracklings with a knife, leaving small pieces with some texture. Finely dice the onion and chop the garlic very finely. Prepare the marjoram, pepper and 1 g salt for the filling; reserve the remaining 4 g salt for the potato dough.

Melt 10 g butter in a skillet. Add the onion and cook over medium heat for 6–8 minutes until soft. Add the garlic, then a minute later add the cracklings, marjoram, pepper and reserved salt; stir for about another minute. Transfer everything, including the fat, to a shallow bowl, cool for 15 minutes, then refrigerate for 15 minutes.

Add 170 g flour, the whole egg, 20 g softened butter and 4 g salt to the riced potatoes. Mix by hand and knead briefly, just until you have a uniform, soft dough. Reserve the remaining 10 g flour for dusting your hands and work surface during shaping; do not add any more flour.

Shape the dough into a log and divide it into 12 equal pieces. Divide the cooled filling into 12 portions as well, collecting all the fat and small pieces from the bowl. Start heating 4 l unsalted water in a large pot; cook the dumplings in two batches of six.

Flatten each piece of dough into a palm-sized disc, place a portion of filling in the center and seal the edges carefully. Roll between your hands to make a smooth ball without cracks. Use the reserved 10 g flour sparingly; collect any remaining dusting flour and knead it into the last pieces of dough. Shape all 12 dumplings this way.

Bring the water to a boil and reduce the heat. Gently lower in six dumplings and move a spoon along the bottom so that they do not stick. Simmer gently for about 15 minutes from the moment the water returns to a gentle boil; avoid vigorous bubbling. Lift out with a slotted spoon, then cook the second batch of six in the same water in the same way.

Leave each dumpling briefly on the slotted spoon so that excess water drains off. Keep the first batch covered on a warm plate while the next batch cooks. Divide all the dumplings among four portions, three per person. Cool any leftovers, keep them covered in the refrigerator and use them the next day after reheating thoroughly.