Austrian Heuriger Dumpling with Meat Filling

Method

1. In a bowl, mix flour, egg, and milk. Knead until smooth. Let rest for 30 minutes.
2. In a pan, cook the ground beef and pork until browned. Add chopped onion and garlic. Cook until softened.
3. Stir in paprika, thyme, salt, and pepper. Let cool.
4. Divide the dough into small portions. Flatten each into a circle, add meat filling, and fold over. Seal the edges.
5. Boil the dumplings in salted water until they float. Serve with pickled gherkins.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.