East Tyrolean Schlipfkrapfen
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 5 mins |
| Total Time | 3 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g wheat flour
- 250 g rye flour
- 2 egg (s)
- water
For the filling:
- 500 g potato (s), floury
- 1 bunch parsley
- 2 garlic
- 1 small onion (s)
- butter
Print Recipe
Pin Recipe Instructions
- First, for the pasta dough, knead the flour with a little salt, the water and the eggs into a smooth dough. Then let it rest covered for about 2 hours.
- In the meantime, abundance can be established. To do this, boil the potatoes until soft, if necessary let them cool down briefly and then press them into a bowl with a potato press. Sweat the onion and garlic in plenty of butter until translucent and add. Finally cut the parsley and add it. Of course, other herbs can also be used, for example chives or wild garlic.
- Now roll out the pasta dough thinly on a surface sprinkled with flour and use a mold to poke out round dough spots. Place the filling in the center and fold it up. Finally, press the ends together with a fork. This creates the typical pattern.
- Put the finished donuts in boiling salted water and bring to the boil. Strain after 2 - 3 minutes, arrange on a plate and pour mountain cheese and butter over them.
- Of course, tools such as a pasta machine or a Schlipfkrapfenformer make the work easier. Nevertheless, I succeeded on the first try.
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