Wrap dumplings are pretty easy to make. Wrap dumplings are actually a variant of potato dumplings filled with breadcrumbs which are native to West Saxon, Erzgebirge and Thuringian cuisine. In western Saxony, for example, winding dumplings consist of the same dough as flour dumplings. The difference is that the dough is not rolled out into a round lump but rather wide.
For the Thuringian wrap dumplings, a simple pasta dough consisting of flour, eggs, baking powder and water is prepared. In the Erzgebirge roll dumplings (very similar to the West Saxon ones), on the other hand, nutmeg is found and the ends of the palm-width pieces are pressed together. As you can see, there are a number of ways to prepare wrap dumplings – just try them out, variety strengthens your appetite!
Table of contents:
- Recipe: make wrap dumplings yourself
- West Saxon wrap dumplings with breadcrumbs and bacon
- Ore Mountains wrap dumplings with nutmeg
- Thuringian wrap dumplings without potatoes
Recipe: make wrap dumplings yourself
You should have the following for 4 people in the house:
800 g potatoes
250 g flour
1 large or 2 small eggs
4-5 tablespoons breadcrumbs (breadcrumbs work too)
for the West Saxon, hearty variant you need 400 g of streaky bacon
It is prepared as follows: First, the potatoes are peeled and steamed or boiled for about 20 minutes. Let the potatoes cool down a bit and press the still lukewarm potatoes through a potato ricer. If this is not available, you can simply rub it. Now add an egg, a good pinch of salt, some freshly grated nutmeg and the 250 g of flour. The whole thing is now kneaded properly, the dough must not be too firm. If that happens, just add a small sip of warm milk and knead everything properly again.
Now put the dough on a large, well-floured surface, now also sprinkle flour over the dough ball. Now carefully roll out the dough with a rolling pin to about 1 cm thickness. Now spread the rolled out surface with melted, warm butter – spread some breadcrumbs and finely chopped parsley over it. If you like it a little heartier, you can also distribute fried, streaky bacon at this point. These are the classic, West Saxon wrap dumplings grandmother’s way.
Now carefully roll up the dough into a long roll – practice makes perfect. Now divide into portion sizes and into plenty of boiling salted water. Boil briefly and then let it simmer on a low flame (electric stove level 3-4) for about 20 minutes. In the meantime, you can prepare the buttered breadcrumbs in a pan. It’s very easy: put breadcrumbs (breadcrumbs will do too) in a dry fat-free pan, roast them briefly and add the rest of the melted butter – salt and a little pepper should of course not be missing. Simply put the buttered breadcrumbs on the dumplings as a topping – bang, enjoy.
In short – after a good 30 minutes you have made your own wrap dumplings.
West Saxon wrap dumplings with breadcrumbs and bacon
West Saxon roll dumplings actually consist of the same dough as flour dumplings. The only difference is that the dough is rolled out wide. In the Zwickau region, the rolled-out dumpling dough is spread with melted butter and sprinkled with a little breadcrumbs. If you like it hearty, sprinkle streaky, fried, streaky and diced bacon over it. Now the dough is wrapped and divided into 4 to 6 cm pieces. The wrap dumplings are then left to soak in slightly boiling water for 15 to 20 minutes.
Ore Mountains wrap dumplings with nutmeg
First, the potatoes are boiled in their skins and only after they have cooled down are peeled, grated or pressed with a potato ricer and made into a dough with egg and flour. Seasoned with salt and a little nutmeg. The dough is then rolled out to a thickness of approx. 1 cm, brushed with breadcrumbs roasted in butter and rolled up. Now the roll is cut into palm-sized pieces and the ends are pressed together.
Thuringian wrap dumplings without potatoes
In the Apolda region, Thuringian wrap dumplings are prepared without potatoes. Here a simple pasta dough consisting of flour, eggs, baking powder and water is made. This is then rolled with breadcrumbs toasted in butter and served with a beef and parsley sauce.
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