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Mader's Kassler Rippchen

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  • Submitted by: Recipe Group Member
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  • Dumplings (recipe below)


  1. Place meat in medium-size roasting pan with drip tray. Add 1/2-inch water to bottom of pan. Insert cloves into top of roast, placing them every square inch. Evenly sprinkle top of meat with sugar.
  2. Roast, covered, in 350° F oven about 20 minutes per pound. Meat should reach 165° F when tested with meat thermometer. Uncover meat during last 30 minutes of cooking time.
  3. When meat is done, remove from pan; set aside in warm place. Remove drip tray.
  4. Combine butter with flour; mix until smooth. Gradually add to drippings in pan and cook, stirring regularly, over medium heat until thickened, about 3 minutes. Gravy should be medium to thin consistency.
  5. Serve meat with gravy-topped dumplings.

    Mader's Dumplings Ingredients:

    • 4 to 5 russet potatoes, unpeeled
    • Stuffing croutons (do not use seasoned croutons)


  1. Cook potatoes in boiling water until tender; drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add 1 cup flour, egg, salt, pepper and onion; mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form into balls the size of an egg.
  2. Into each dumpling, insert 2 to 3 croutons, then again form into a ball. When ready to cook, drop dumplings into gently boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.
  3. Makes 6 to 8

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