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Wiener in dumpling dough

updated

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Ingredients for 4 servings:

  • 2 points dumpling dough
  • 10 large eggs
  • 4 pairs of Vienna sausages
  • 1 large bottle(s) of ketchup, reduced sugar
  • n. B. salt water
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

delicious, tasty and easy for young and old

First, thoroughly knead the dumpling dough with the eggs. Meanwhile, bring salted water to a boil in a pot. Now, using your hands, coat the wieners in the dumpling dough. Place the coated sausages in the boiling water. Let them stand for another 25 minutes. Pour the ketchup into a large bowl and add it to the finished dumpling wieners. Finally, sprinkle with pepper. If you like, you can fry the sausages in a pan before coating them or while they’re still cooked. They can also be served cold (they make a great snack).

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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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