This recipe for smoked meat dumplings works with leftover smoked meat, cooked potatoes, and flour. It goes perfectly with sauerkraut, coleslaw, or even a green salad.

Selchfleischknödel auf Sauerkraut in gusseiserner Pfanne.

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Ingredients
Instructions
Smoked meat dumplings made from 3 ingredients

Why potato dough without eggs? Eggs provide binding in potato dough, but it works perfectly well without them! So, for example, if you don't have any eggs at home, can't tolerate eggs, or if (as of 2026) the supermarkets are experiencing another egg shortage, then this egg-free potato dough is a good alternative.

However, with this version, the risk of the dough falling apart during cooking is slightly higher than with eggs. Therefore, if you've never made filled potato dumplings before, or if your dumplings often fall apart, I can also recommend this foolproof recipe for potato dough with eggs.

Ingredients

Serves 2

Cooking time: 10 minutes

150 g smoked pork, cooked and finely chopped

400 g cooked floury potatoes (weight with skin)

100 g flour - if you cook the potatoes the day before and let them cool in their skins, you will only need about 80 g flour

Instructions

Boil potatoes in their skins in salted water until tender.

Let them cool and then mash them with a potato ricer (not with a hand blender, otherwise the dough will be sticky).

Quickly knead the flour into a dough. Do not knead for too long, otherwise the dough will become sticky and mushy.

Chop the smoked meat into small pieces or, optionally, briefly process it in a food processor. (Do not process for too long.)

Cut the dough into 6 equal pieces and shape them into discs.

Place about 1 heaping spoonful of smoked meat on each disc and seal.

Alternatively, you can press the smoked meat into small balls; this makes shaping the dumplings easier. Roll them into firm dumplings.

Bring water to a boil, add the dumplings and simmer in salted water for 10-12 minutes.

Serve with sauerkraut or coleslaw – I say "Mahlzeit!" (Enjoy your meal!)

Here's the recipe to print out:

Smoked meat dumplings made from 3 ingredients

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This recipe for smoked meat dumplings works with leftover smoked meat, cooked potatoes, and flour. It goes perfectly with sauerkraut, coleslaw, or even a green salad.

Portionen portions

Autor Angelika Kreitner-Beretits

Zutaten

▢ 150 g smoked pork cooked and finely chopped
▢ 400 g cooked floury potatoes weight with skin
▢ 100 g flour if you cook the potatoes the day before and let them cool in their skins, you will only need about 80 g flour

Anleitung

Boil potatoes in their skins in salted water until tender.
Let them cool and then mash them with a potato ricer (not with a hand blender, otherwise the dough will be sticky).
Quickly knead the flour into a dough. Do not knead for too long, otherwise the dough will become sticky and mushy.
Chop the smoked meat into small pieces or, optionally, briefly process it in a food processor. (Do not process for too long.)
Cut the dough into 6 equal pieces and shape them into discs.
Place about 1 heaping spoonful of smoked meat on each disc and seal.
Alternatively, you can press the smoked meat into small balls; this makes shaping the dumplings easier. Roll them into firm dumplings.
Bring water to a boil, add the dumplings and simmer in salted water for 10-12 minutes.