A family member was a chef at a fine restaurant in Geneva. Then he died. The End - for him. As a culinary footnote, he showed me how to make stuffed potato roll ups. Everybody who's tried them has enjoyed them, I think. Keep in mind I'm not as good with my fingers in the kitchen as I am at the workbench and as a bleeding amateur I have little patience for presentation and other such nonsense that pros get paid for.
Anyway, I start out by making the filling. It's usually sauerkraut with ham, chopped onion, and a little crème fraîche or sour cream. I go fancy and substitute Polish salad for the kraut. It's mostly kraut but has other tasty goodies in it. I also used smoked ham, preferably Black Forest ham.
The filling
Next, I make a potato dough. There's no recipe with accurate amounts because the type of potato and moisture content change every time. Roughly close to 2 lbs gold potatoes, peeled, cooked, and mashed, 1 egg, salt to taste, some pepper, and nutmeg. I kneed all this together while adding up to maybe 100 g of wheat flour. When I can shape a ball that stays together without falling apart it's right. Must not knead too long because the dough will become unmanageable. I shape the dough into a stubby log.
Next, I divide the dough into 8 pieces wit the expectation of not needing all of them. The extra ones can be used for a meat pie or something.
Rolling out the dough into rough squares or rectangles is the tricky part. What you see in the picture is good enough. I'm shooting for dough about 3 mm or 1/8" thin. It's a very fragile dough. The work surface must be floured really well because the potato dough is sticky and fragile.
Next, I add some filling across the middle of the dough rectangle. Not shown because I had run out of clean hands and I didn't want to get my phone gunky.
Next, I use a large knife to lift the edge of the dough rectangle and fold it over the filling. I repeat on the other side. I have to do this swiftly and decisively because the potato dough wants to rip.
I transfer the roll ups one by one as I make them into a well-buttered baking pan. I prefer the enameled kind. Then I brush the roll ups with more butter.
\\
390° F until the roll ups get some color. I then brush them with a mixture of milk and sour cream and born under the broiler for a few minutes.
I haven't served them yet but will do so tonight. I'll post a picture showing a roll up cut open.
Anyway, I start out by making the filling. It's usually sauerkraut with ham, chopped onion, and a little crème fraîche or sour cream. I go fancy and substitute Polish salad for the kraut. It's mostly kraut but has other tasty goodies in it. I also used smoked ham, preferably Black Forest ham.
The filling
Next, I make a potato dough. There's no recipe with accurate amounts because the type of potato and moisture content change every time. Roughly close to 2 lbs gold potatoes, peeled, cooked, and mashed, 1 egg, salt to taste, some pepper, and nutmeg. I kneed all this together while adding up to maybe 100 g of wheat flour. When I can shape a ball that stays together without falling apart it's right. Must not knead too long because the dough will become unmanageable. I shape the dough into a stubby log.
Next, I divide the dough into 8 pieces wit the expectation of not needing all of them. The extra ones can be used for a meat pie or something.
Rolling out the dough into rough squares or rectangles is the tricky part. What you see in the picture is good enough. I'm shooting for dough about 3 mm or 1/8" thin. It's a very fragile dough. The work surface must be floured really well because the potato dough is sticky and fragile.
Next, I add some filling across the middle of the dough rectangle. Not shown because I had run out of clean hands and I didn't want to get my phone gunky.
Next, I use a large knife to lift the edge of the dough rectangle and fold it over the filling. I repeat on the other side. I have to do this swiftly and decisively because the potato dough wants to rip.
I transfer the roll ups one by one as I make them into a well-buttered baking pan. I prefer the enameled kind. Then I brush the roll ups with more butter.
\\390° F until the roll ups get some color. I then brush them with a mixture of milk and sour cream and born under the broiler for a few minutes.
I haven't served them yet but will do so tonight. I'll post a picture showing a roll up cut open.
