Steamed dough rolls with herbs and roast pork

Try delicious German steamed rolls with greens! Struli – so in German cuisine are called rolls of unleavened dumpling dough, which are steamed. They are usually served with roast potatoes with meat or chicken. The rolls themselves are quite diverse: it can be just dough, or dough stuffed with herbs, fried carrots with onions, minced meat. I chose the option with greens, because the roast itself is very satisfying. However, such steamed rolls can be served separately as an independent dish.

Olga

Recipe author

Steamed rolls of dough with herbs and roast pork

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Composition / ingredients

Servings:

Rolls:

Water

0.5

Eggs

Flour

2.5

Salt

0.5

Sunflower oil

Parsley

Dill

Roast:

Potatoes (large)

Onion

Carrots

Pork (ham, shoulder blade, neck)

300

Garlic

Sunflower oil

Ground black pepper

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Ingredients. Pork is a piece of ham.
Step 2:
Beat the egg with water and salt until the salt dissolves.
Step 3:
Sift the flour with a slide, pour the egg mixture into the recess in the center, knead the dough like on dumplings.
Step 4:
Form a ball out of it, cover the bowl with a film and leave for 1 hour.
Step 5:
At this time, prepare everything for the roast. Cut the meat into pieces of any shape.
Step 6:
Cut the bulbs into 4 pieces, cut into thin strips.
Step 7:
Peel and grate the carrots.
Step 8:
Peel the garlic and grate it on a fine grater.
Step 9:
Chop the greens.
Step 10:
Peel and dice the potatoes.
Step 11:
In a saucepan with a thick bottom, heat the sunflower oil well, put the pork and fry it on high heat until golden brown, 5-7 minutes.
Step 12:
Temporarily remove the meat from the pan, add the onion instead and fry until light golden brown.
Step 13:
Add the carrots and garlic, fry over low heat until the carrots are slightly softened.
Step 14:
Return the meat to the pan, stir. Put the potatoes on top and pour water so that it slightly covers the vegetables.
Step 15:
Divide the dough into several parts, roll them into a thin layer. I used a noodle machine, but you can do everything with a regular rolling pin.
Step 16:
Cut the dough into rectangles about 15 cm long and of arbitrary width. Put greens on them, add salt. Roll up the tubes. If there is excess dough left, it can be frozen and stored in the freezer for several weeks.
Step 17:
Cut the tubes into separate pieces about 4 cm long.
Step 18:
Lubricate the future rolls with sunflower oil so that they retain their shape.
Step 19:
Put the dough rolls on top of the potatoes. Close the lid and simmer over medium heat for 35-45 minutes. Then get the finished rolls, mix the meat and vegetables. Put the roast on a plate along with several rolls.