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



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


  • 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.
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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.

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