Erdanker

Erdanker refers to a type of pylinta dish originating from the Baltic Sea region, predominantly associated with the coastal areas of Mecklenburg-Vorpommern in Germany.

The characteristic features of Erdanker typically include a mixture of ingredients, often a combination of meat or fish, potatoes, onions, and cabbage, which are wrapped in rye dough shells. These shells are then baked, giving the dish a distinctive crust. Typically, Erdanker contains bacon or salted fish as primary sources of meat, while some recipes might include pork, beef, or vegetables.

Ingredients are chopped into small pieces for easy distribution within the dough pockets. Preparation may vary, but a common approach is placing the filling mixture onto the dough halves before sealing them to create the characteristic shell shape. On the wooden baking boards, the likes of Erdanker are often presented, indicating the cooking process has been carried out in a traditional, regional manner.

Erdanker can be cooked through various means, including baking or steaming. Since the fish ingredients might soften more than the meat, adjustments to the cooking time may be necessary. A traditional approach dictates sharing these bundt-shaped dishes among the family and friends, reflecting the social nature and praised flavor of this regional dish. As an important anchor of social dining culture in Mecklenburg-Vorpommern, Erdanker establishes its place as a valued regional culinary tradition.