Austrian Stuff #7 - Fleischknödel

A local delicacy. Potato dough stuffed with seasoned beef and pork mince traditionally served with Sauerkraut.The dumplings are simmered on a low heat for 20 - 30 mins depending on size. Mine tend to be on the big size but they are flattened to reduce the cooking time. The filling may be pre cooked in a pan or stuffed raw. Hubby likes the latter variety as the juice and the aroma are released when you cut them open. There is also a running debate on whether you should cut them open or ease them apart with your knife and fork. Hubby's a cutter.
Spent the day repotting plants. The weather much cooler with threatening clouds but the thunderstorms passed around us.