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Wrapped dumplings

updated

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Ingredients for 4 servings:

  • 500 g potatoes, cooked
  • 1 egg(s)
  • 1 pinch of salt
  • 500 g flour
  • 100 g breadcrumbs
  • 50 g oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Press the cooked potatoes through a ricer and mix with the egg and a pinch of salt. Add the flour and, if desired, a little water. Knead everything well into a dough and roll it out. Meanwhile, toast the breadcrumbs in oil and let it cool. Then spread the dough on top and roll it up. Brush the edges with egg white, if desired, to help the dumpling stick together. If desired, split the roll, place it in boiling salted water, and cook until it floats. Cut the dumpling into 2 cm thick slices and serve. Serve with parsley sauce.

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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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