Homemade zucchini dumplings

In a bowl, add 250 g of semi-coarse flour, half a teaspoon of salt and beat in three whole eggs. Using your hands or a sturdy wooden spoon, mix all the ingredients thoroughly into a sticky, medium-thick dough. Once the flour and zucchini juice are fully combined, add the chopped roll cubes to the bowl and gently work them into the dough so that they retain their shape and do not get completely crushed.

3) Shaping the cones on a floured rolling pin
Flour the rolling pin or worktop really thickly and generously with semi-coarse flour. Zucchini dough is naturally stickier, which is right for the right texture. Turn the dough out onto a floured surface, divide it into two halves and shape two symmetrical dumpling cones (rollers) with your hands using a rolling motion. Lightly coat the surface of the cones in flour on the rolling pin to make them easier to handle.

Tip: Our tried and tested trick for safe cooking in a package: Prepare a sheet of cling film or heat-resistant cellophane. Place the dumpling cone on the edge of the film and press it firmly.

Wrap it like a big candy. Twist the ends of the foil tightly on the sides and tie them into a knot (or wrap it tightly with kitchen string). The foil must not be torn. This way you will lock the dumpling in the pot perfectly, water will not reach it and the surface will remain velvety smooth without a slimy coating.
4) Slow cooking in boiling water
In a large, wide pot, bring a sufficient amount of water with a pinch of salt to the boil. Carefully place the wrapped dumpling cones in the boiling water. Reduce the heat to medium and cook the dumplings in cellophane for exactly 20 minutes. So that the dumplings are cooked evenly on all sides and do not remain raw on the surface, halfway through the cooking time (after 10 minutes) carefully turn them upside down in the pot using a wooden spoon.

5) Unpacking and Grandma’s trick for a clean cut
Carefully remove the finished dumplings from the boiling water using two wooden spoons and place them on a cutting board. Carefully cut off one knot of foil with scissors and carefully unwrap the hot zucchini dumpling from the package. Dumplings