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.
- Yields: 6-8 large dumplings (1 per person)
- Difficulty: Medium
- Total: 1 1/2 hrs, but the potato mix and the gravy can be done ahead. This a great make ahead dish
- 8 medium size potatoes boiled skin on
- 2/3 cup flour
- 2 eggs beaten
- Salt, pepper and a dash of nutmeg
- 1 1/2 cups meat pre cooked
- 1/3 cup each onion, celery, mushrooms and red pepper (all diced)
- Olive oil and butter to saute the vegetables
- Seasoning: Salt and pepper, 1 teaspoon garlic, 1/2 teaspoon each basil, thyme, rosemary and oregano
- 1 tablespoon tomato paste
- 1/4 cup beef broth
- Gravy: Beef dripping or stock, 1/2 cup red wine, 2 shallots and seasoning (Basically your favorite gravy recipe). I hate to mention store bought, but it would work if you don’t have anything else on hand
- First boil the potatoes with the skins on in a large pot of salted water. When done cool and peel skins, then mash. Don’t over work. I add the flour beaten eggs and seasoning, set aside while you make the filling.
- I love to use leftovers for this, but is using ground make sure it is cooked, drained and cooled. Add to a saute pan with a little olive oil and butter. Saute the vegetables until soft 8-10 minutes. Add the broth and tomato paste and mix well and cook until the broth has reduced. Remove to a bowl and let cool.
- Keep that saute pan for later, in that same pan, add shallots and cook until nicely brown, add wine to deglaze and let simmer, add some fresh beef stock and cook a couple of minutes. Add some fresh rosemary and thyme and thicken with a slurry of cornstarch and water.
- If you want, leftover gravy from a post roast works great, even store bought if you have too. I would make sure to doctor it up with some wine and fresh herbs but it will work.
- Now lets make the dumplings. Just roll a few spoons of the potato mix in your hand to make a ball. poke a nice size hole with the back of a spoon in the potato and stuff with the meat mixture. Add a little more potato to cover the meat up and roll into a nice size ball. I usually make mine around 3″ in diameter. Once all are made, Put in the refrigerator for about 30 minutes to set up. Then in a large pot of salted boiling water, add them slowly to a slow simmering light boil and let simmer for 30 minutes.
- Serve with the gravy. Also I love to make red cabbage with this as a side.