in

Wrap Dumplings with Bacon

5 from 4 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

also

  • Flour as needed
  • 1 Egg
  • 1 pinch Salt
  • Bacon cubes as required
  • 100 g Butter
  • Breadcrumbs

Instructions
 

  • Wash the potatoes, cook them until they are done and peel them. The boiled potatoes, grate, mash or press through the potato press. Let the potato mixture cool down.
  • Now add the egg and salt to the cold potato mixture and mix. Knead in the flour until the dough no longer sticks.
  • Fry the bacon cubes in a pan until crispy and let cool down a little.
  • Roll out the dough about 1 cm on a floured work surface. Cut the dough into 5 cm x 15 cm pieces. Spread about 1 tablespoon of crispy bacon cubes on each piece, roll up like roulades and seal all around so that nothing falls out.
  • Bring a large saucepan with salted water and some caraway seeds to a boil. Add the dumplings and slowly simmer. When the dumplings rise to the surface, let simmer for about 8 minutes.
  • Heat the butter in a pan, add breadcrumbs and let brown.
  • Serve the dumplings as a side dish to roulades and drizzle with 1-2 tbsp of the brown butter. If you like, you can fry them briefly in brown butter.
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Fried Shards of Dough with Almonds – Crostoli Di Mandorle

Soup with Liver Dumplings, Vegetables, Egg Custard and Soup Noodles