Wrap Dumplings

Make the potatoes in their skins, quench, remove the skins, grate into a large baking bowl and mix with egg, baking powder and flour until smooth. Season with pepper and nutmeg (salt is not necessary as the bacon is salty enough).

Roll out the dough on a well-floured dishcloth to a rectangle the thickness of a finger. Finely dice the bacon, render in a frying pan and spread evenly over the surface of the dough. Sprinkle with breadcrumbs. Later, roll the dough into a roll by lifting the top two corners of the cloth and pulling them toward you. Cut the roll into portions and squeeze each unit at both ends to make individual dumplings. Cook these in boiling clear soup for about 10 min.

Be sure to sift the flour for the dumplings. Flour should also be sifted before baking, the dough will be much looser.

As a menu suggestion: mushroom canapes, braised knuckle of pork with wrapped dumplings and red cabbage roulades, rhubarb compote **.

Our tip: Use bacon with a fine, smoky note!

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