If the rotk. is red cabbage, yes, it's on the menu.

I formed the dumplings; they're chilling now so I can poach them right before serving. I had a dry (wet) run on one, and it came out excellently! I tried it in some of the boiling marinade that will later be transformed into gingersnap gravy. It was a very good dumpling--and I especially liked the potato-flour combination. This should be a fun evening on a cold November night.