Big Hans – Flour Boudoir

Rating: 4.3333 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)



The eggs are beaten accurately at the beginning, adding a pinch of salt.

The butter is left out and mixed with half a liter of cow’s milk and the eggs. Then add the flour and mix everything together to form a dough, which is shaped into a dumpling.

Draw a large linen cloth through boiling tap water, squeeze it thoroughly, place it in a container and dust it with flour.

In the middle of the cloth, place the giant dumpling. The ends of the cloth are folded over it and loosely tied with a thread to form a bag.

In a large saucepan, boil the dumpling with enough tap water (the bag must be covered and not touch the bottom) for about 120 minutes at medium heat. The streaky bacon is added to the pot.

After one and a half hours (about half an hour before the flour bag is ready) cooked, peeled potatoes are prepared as a side dish.

The big Hans is taken out of the linen cloth onto a plate and served together with the bacon and the potatoes.

The big Hans or, as they say in Dithmarschen, the “Dithmarscher Mehlbuedel” (= flour bag) is one of those specialties that are not missing in any cookbook from Schleswig Holstein. There is it apart from this deftig spicy Dithmarscher preparation kind however dito as sweet variant from old-baked bread rolls, almond kernels and en. Instead of the linen cloth in which the giant dumpling is cooked (thus the name

Leave a Comment