Juicy Austrian Dumplings

Directions

In a bowl, mix 500g flour with a few pinches of salt.
Form a well in the middle, and add 250ml water, 60ml oil, and a beaten egg.
Mix until a sticky dough forms, roll into a ball, and place in the fridge, covered for half an hour.

In the bowl of a food processor, add a chopped onion, 2 cloves of garlic, 300g ground beef, 200g ground pork, and optionally some smoked sausage or smoked bacon
Add 1tsp marjoram or oregano, 2tsp paprika, 1/2tsp allspice, 1tsp cayenne, and salt and pepper.
Blend briefly until a smooth paste is formed.

Roll out the dough into a log, and cut into 2tbsp sized nuggets.
Press out each nugget into a pancake, about 5cm across.
Place 1tbsp of filling in the center of a pancake, and form the pancake around the filling, using a circular pleat like a chinese bao.
In the end you should have plump little round dumplings about the size of a walnut.
Freeze the dumplings on a baking sheet to prevent from sticking together, or boil immediately for 10minutes or until the dumplings float.

Serve with a mixture of 1tbsp horseradish, 3tbsp sour cream, and a pinch of salt.