Wrap Dumplings

Helmut Gote is just as connected to German cuisine this year – he discovered Wickelklösse for us – a Saxon recipe. The potato dumplings, if filled with bacon – as planned – are served with, for example, a delicious Vogerlsalat. Unfilled, they are also a delicious addition to a Sunday roast with lots of gravy…

For the dumpling quantity cook the washed potatoes with skin in salted water. Drain, rinse and peel as hot as possible, then press through a potato ricer. Mix the potatoes with the two egg yolks, salt, freshly grated nutmeg and cornstarch until a smooth but relatively firm dough is formed. Finely dice the onions and bacon and sauté in a little bit of butter until translucent, seasoning a little bit with salt and seasoning with pepper. Mix with the finely chopped parsley.

Roll out the potato dough on the aluminum foil to a square about 5 mm thick, spread the bacon and onions evenly on it. Fold the dough into a large roll using the aluminum foil and divide it into four smaller rolls. Press these rolls again one by one, wrap them in aluminum foil, fold the ends watertight and put the rolls in a large pot of boiling hot water, boil for 15 minutes. Now remove and cool in the aluminum foil.

Before serving, unwrap the wrapped dumplings.

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