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Steamed rolls of dough with herbs and roast pork

German Steamed Herb Dough Rolls with Pork Roast

Try these tasty German steamed herb rolls! Strudla is the German name for little rolls of unleavened dumpling dough that are cooked over steam. They're usually served with a potato roast made with meat or chicken. The rolls come in many versions: just plain dough, or dough filled with herbs, sautéed carrots and onions, or ground meat. I went with the herb version, since the roast on its own is very filling. That said, these steamed rolls can also be served on their own as a standalone dish.

Olga

Recipe author

Steamed rolls of dough with herbs and roast pork

Composition / ingredients

Servings:

Water

0.5

Eggs

Flour

2.5

Salt

0.5

Sunflower oil

Parsley

Dill

Potatoes (large)

Onion

Carrots

Pork (ham, shoulder, neck)

300

Garlic

Sunflower oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 24 % 8 g

Carbohydrates 59 % 20 g

175 kcal

GI: 40 / 0 / 60

Cooking method

Step 1:

The ingredients. The pork is a piece of ham.
Step 2:

Beat the egg with the water and salt until the salt dissolves.
Step 3:

Sift the flour into a mound, pour the egg mixture into a well in the center, and knead a dough like you would for dumplings.
Step 4:

Shape it into a ball, cover the bowl with plastic wrap, and let it rest for 1 hour.
Step 5:

Meanwhile, get everything ready for the roast. Cut the meat into pieces of any shape.
Step 6:

Quarter the onions and cut them into thin strips.
Step 7:

Peel the carrot and grate it.
Step 8:

Peel the garlic and grate it on a fine grater.
Step 9:

Chop the herbs.
Step 10:

Peel the potatoes and cut them into cubes.
Step 11:

In a heavy-bottomed pot, heat the sunflower oil well, add the pork, and sear it over high heat until golden-brown, 5–7 minutes.
Step 12:

Take the meat out of the pot for now, add the onion in its place, and fry until light golden.
Step 13:

Add the carrot and garlic and fry over low heat until the carrot softens slightly.
Step 14:

Return the meat to the pot and stir. Layer the potatoes on top and add water so it just barely covers the vegetables.
Step 15:

Divide the dough into a few pieces and roll each into a thin sheet. I used a pasta machine, but a regular rolling pin works just as well.
Step 16:

Cut the dough into rectangles about 15 cm (6 in) long and whatever width you like. Scatter herbs over them and add a little salt. Roll them up into tubes. Any leftover dough can be frozen and kept for several weeks.
Step 17:

Cut the tubes into individual pieces about 4 cm (1.5 in) long.
Step 18:

Brush the rolls with sunflower oil so they hold their shape.
Step 19:

Arrange the dough rolls on top of the potatoes. Cover and simmer over medium heat for 35–45 minutes. Then lift out the finished rolls and stir the meat and vegetables. Serve the roast on a plate with a few rolls alongside.