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This was passed on by a German friend and although it was wonderful, it was labor intensive. I have tried to make it a bit easier and absolutely love this dish.
Honestly, I use this when I have some leftover pot roast which is ideal for this or even pork roast, but I have even used a rough ground beef as well. It is a large potato dumpling stuffed with a beef and vegetable stuffing, slow simmered and then served with a rich beef gravy. Obviously if you are making a roast that day just for this meal, use the dripping to make a gravy, otherwise I make mine with some stock that I have on hand.
Give this a try, they are so good!
Filling: Meat ground or shredded, your favorite veggies, carrots, celery, onion, mushrooms, a little tomato sauce just a teaspoon or so to add a bit of moisture or gravy is fine too.
Make the dumpling roll, stuff and re roll and then simmer slowly. I like to simmer in chicken broth, but not necessary. Serve with gravy.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...