Progress on my Rouladen

[Reinhard]

Well I got a late start on making my Easter dinner.  Talked to my dad and mom and lost track of time.  I got the rouladen made though but not the dumplings and my German kraut.  Did get the potatoes cooked and they are in the garage along with the start of the gravy.  So that will be our meal tomorrow, tonight will be spaghetti  .  good luck.

[Boar]

what in the world????? oh my!!!!

[mike89]

never heard of it till now...  looks and sounds good!!!  yes I had to look it up!!   

[LPS]

Looks great!

[Reinhard]

Well I got the Rouladen, German kraut, and dumplings done.  Have to say it turned out awesome.  Now we all say it was great [what we make] and so on.  But the dumplings are always the hard part.  Cook the potatoes, let cool, peel them and through the riser they go.  Then I went with two eggs [five pounds of potatoes] and then the amount of flour you use.  Have to get that texture right, very important.  My youngest daughter does it best but this time I nailed it for some reason.  On the top of my post I show how to prepare for the roladen and this is the rest of the pics.  Having left overs today.  Can't wait.  good luck.  good luck.

[Steve-o]

Ach du liebe!

[Rebel SS]

Ich im Himmel!!!!!!!!!!!!!!!!

[Steve-o]

[delcecchi]

Ach du liebe!

German gnocchi...  Stolen from the dagos.

[Reinhard]

  .  Germans make them better.  good luck.

[LPS]

 

[ThunderLund78]

SON OF A....
RH, that's probably some of the best food pics I've seen on here in quite a while.  Something I've always wanted to try--that entire meal.  I'm not German, but half-Latvian and that's close enough!

[Rebel SS]

Latvian!!! 

[Reinhard]

Thunder I have the recipe on my little hobby site in the Recipe Page.  Haven't kept it up much with new stuff but I'm going to get started.  good luck.

[ThunderLund78]

Very familiar with your site and reference it often.  Looking forward to more updates on it!  Would be great to get a step-by-step in more detail on the Potato dumplings.

[delcecchi]

SON OF A....
RH, that's probably some of the best food pics I've seen on here in quite a while.  Something I've always wanted to try--that entire meal.  I'm not German, but half-Latvian and that's close enough!

Litvak

[Reinhard]

Thunder.  I had 5 pounds of potato's and simmered them in water until done skin on.  When they are done I pour out the water and let them cool down.  Then I peel them.  Then I put them trough the riser.  Then I add 2 eggs.  Then it begins.  I should back up a little.  On my kitchen counter I put flour on it and spread it out and that's where the potato's that have been put through the riser go so the shredded potatoes don't stick to the counter.  Then I add the two eggs and start adding flour and use my hands to work it until you can get the texture that you see in the pic of the dumpling mix so you can form it like that.  You keep adding flour until you can form it like that.  It's something you learn over a few try's.  I have skewed it up a few times.  Once you get it rolled in a tube like I have in the pic you cut them into one inch pieces.  Then get a pot of salted water and get it to a boil.  Throw in the chunks of dumplings a few at a time.  Once the dumplings rise to the top they are done.  Put them on a plate and repeat the method.  Hope it helps.  this will be trial and error until you get it down.  If you have a question then let me know.  good luck.

[delcecchi]

Thunder.  I had 5 pounds of potato's and simmered them in water until done skin on.  When they are done I pour out the water and let them cool down.  Then I peel them.  Then I put them trough the riser.  Then I add 2 eggs.  Then it begins.  I should back up a little.  On my kitchen counter I put flour on it and spread it out and that's where the potato's that have been put through the riser go so the shredded potatoes don't stick to the counter.  Then I add the two eggs and start adding flour and use my hands to work it until you can get the texture that you see in the pic of the dumpling mix so you can form it like that.  You keep adding flour until you can form it like that.  It's something you learn over a few try's.  I have skewed it up a few times.  Once you get it rolled in a tube like I have in the pic you cut them into one inch pieces.  Then get a pot of salted water and get it to a boil.  Throw in the chunks of dumplings a few at a time.  Once the dumplings rise to the top they are done.  Put them on a plate and repeat the method.  Hope it helps.  this will be trial and error until you get it down.  If you have a question then let me know.  good luck.

eggs?

[Reinhard]

See, it is a German original.  Yes eggs are very important to these dumplings.  Adds moisture and acts as a binder.  good luck.

[glenn57]

See, it is a German original.  Yes eggs are very important to these dumplings.  Adds moisture and acts as a binder.  good luck.

I agree, back in the day, a group of us would get chickens to butcher. I believe they called then year old hens. they would take the eggs from the chickens, even the undeveloped eggs, we'd be butchering and my grandma  would be in the house making homemade noodles...there was flour everywhere...…………..

[ThunderLund78]

Thunder.  I had 5 pounds of potato's and simmered them in water until done skin on.  When they are done I pour out the water and let them cool down.  Then I peel them.  Then I put them trough the riser.  Then I add 2 eggs.  Then it begins.  I should back up a little.  On my kitchen counter I put flour on it and spread it out and that's where the potato's that have been put through the riser go so the shredded potatoes don't stick to the counter.  Then I add the two eggs and start adding flour and use my hands to work it until you can get the texture that you see in the pic of the dumpling mix so you can form it like that.  You keep adding flour until you can form it like that.  It's something you learn over a few try's.  I have skewed it up a few times.  Once you get it rolled in a tube like I have in the pic you cut them into one inch pieces.  Then get a pot of salted water and get it to a boil.  Throw in the chunks of dumplings a few at a time.  Once the dumplings rise to the top they are done.  Put them on a plate and repeat the method.  Hope it helps.  this will be trial and error until you get it down.  If you have a question then let me know.  good luck.

AWESOME! thanks!  couple questions...

1. It's necessary to peel AFTER you cook the potatoes? can't do it before?
2. Not sure what a "riser" is.  Grinder?
3. is your gravy pictured above a byproduct of the Rouladen?

[mike89]

maybe ricer is what Rh is saying....

[Reinhard]

Thunder, I've never peeled the potatoes ever.  Never seen my mom do it.  But guess we are stuck in our ways.  I don't think it would make a difference who knows.  I forgot that I do add some salt to the potatoes after rising them.  Never measure it so to your taste.  I make the gravy this way.  for this time around for around 10 roladen I take a box of Liptons beefy onion soup mix using both packs inside the box following the directions on the box and I add some garlic to it.  After browning the roladen and putting them in a roasting pan I pour the soup over the roladen enough to almost cover them.  Then put foil on top and in the oven it goes at 350 until they are tender.  When done I take the rouladen out and set them on a plate.  I pour the gravy [soup] in a saucepan and bring to simmer.  Then put some corn starch in some cold water and mix and put in the soup until the desired texture of gravy.  Put the roladen back in the pan and pour the gravy over the roladen and serve the roladen out of the pan with the gravy.  This is a riser or some may call it some other name.  I should add that having the roladen in that soup mix during the whole cooking process is what gives that gravy that great flavor.  The mustard, onions, pickle relish [not the sweet] and bacon inside the rouladen does the trick. good luck.


[/ur