Diaper

Rolling dumpling with flour dough, buttered, sprinkled with marjoram and then wrapped

Wrap dumplings are a variant of the potato dumpling of the Erzgebirge and Thuringian cuisine filled with breadcrumbs .

West Saxony

Usually, dumplings are made from the same batter as dumplings. The difference is that the dough is rolled out wide. The rolled out dough is spread with melted butter and sprinkled with breadcrumbs. The dough is then wrapped and cut into dumpling size (10-15 cm). The dumplings are then cooked in boiling water for 15-20 minutes. In Saxony, dumplings are often eaten with sauerbraten or roulades.

Ore Mountains

For preparation, potatoes are first boiled in their skins and, after cooling down or the next day, peeled, grated or pressed and processed into a dough with egg and flour . It is seasoned with salt and nutmeg . Then the dough is rolled out as thin as a pencil, coated with breadcrumbs roasted in butter and rolled up. Finally, the roll is cut into hand-sized pieces, the ends are squeezed together and the dumplings are gently cooked in salted water.

Wrap dumplings are especially served with stews such as goulash or roast rabbit .

Thuringia

In Thuringia (Apolda region, Jena), wrap dumplings are prepared according to a different recipe. A simple pasta dough is made here, consisting of flour, eggs, baking powder and water. This is rolled with breadcrumbs roasted in butter and served with a beef and parsley sauce.