Nowadays the world is slowly becoming a global village, that’s why we are getting more and more willing to try dishes coming from the most remote corners of our planet – from ordinary sushi or spaghetti to a little bit more sophisticated and frequently disgusting fried snakes or ram brains. I also love trying new flavors, although I’m not a huge fan of too big experiments, of course, if it’s not necessary.
I also adore Polish traditional dishes, such as hunter’s stew, pierogi or stuffed cabbage. One of the meals which always satisfies my taste buds is roulade accompanied by Silesian potato dumplings. This delicacy may not be very unusual, but for sure it’s really tasty and it’s ideal for a family dinner not only with your mother-in-law, but also with some friends from abroad.
- 1,5 kg of boneless loin
- 30 dag of raw bacon
- 4-5 gherkins
- 3-4 onions
- salt and pepper to taste
- toothpicks/cotton thread
- a small amount of fat, for example lard or margarine
Silesian potato dumplings
- 1 kg of boiled potatoes
- potato flour
- 1 egg
Start with preparing the filling for your roulades. Remove the bacon rind and cut bacon into sticks. Do the same with the rest of your ingredients, which means gherkins and onions. Slice the loin and flatten it with a mallet. Sprinkle such prepared meat with salt and pepper, spread some mustard on it. Put the bacon, onions and gherkins on the loin. Roll the meat to form roulades and fasten them with toothpicks or cotton thread, which will be removed after frying the meat. Spread a little bit of fat on the hot frying pan, fry roulades until they get a nice brown color and the meat becomes a bit softer. After frying them on both sides pour some water into the frying pan and stew the meat checking from time to time how soft the roulades are – you can do it with a fork. The rest of the stock can be used to prepare sauce which can be used later on with Silesian potato dumplings, add a little bit of sour cream, flour, salt and pepper.
Peel the potatoes, boil them, strain them carefully and mash them up. Wait until the potatoes cool down. Put the potatoes into a bowl and flatten them inside. Remove 1/4 of mashed potatoes. Put the right amount of potato flour inside the empty place (the same big as the removed potatoes) and some salt to taste. Next add an egg and earlier removed potatoes. Knead the dough and form little dumplings. Boil salted water and put the dumplings inside when it’s boiling. Boil the dumplings on low heat, when they appear on the surface of the water you need around 5 minutes to have them ready.
Put ready prepared Silesian dumplings on the plate, next pour them with some sauce and serve in the company of roulades with some salad, in my case I chose homemade beetroot. Bon Appetit!
See you around!