in Germany

Erzgebirge wrapped dumplings

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Ingredients for 3 servings:

  • 300 g flour
  • 2 large jacket potatoes
  • 2 eggs
  • some milk
  • nutmeg
  • Butter, liquid
  • breadcrumbs
  • 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the flour, boiled potatoes, eggs, salt, milk, and nutmeg into a dough and roll it out thinly. Brush with melted butter and spread a thin layer of grated bread rolls on top. Roll the dough into a long log, cut into approximately 10cm pieces, and press the ends together. Let the dumplings rest in boiling salted water for 30 minutes. Serve with goulash and sauerkraut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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