Schlutzkrapfen

Summary

For the dough, sieve wheat and rye flour on a work surface, make a well in the middle and add the oil, a teaspoon of warm water and a pinch of salt. Knead the ingredients into a firm dough and roll it into a sausage. Cut small pieces from the rolling pin and roll out thinly in portions. Cut out circles with a pastry cutter or glass.
For the filling, cook the potatoes in their skins, drain, peel and press through the potato press. Peel the onion and chop finely. Wash the chives, pat dry and finely chop. Grate the cheese. Heat the butter in a pan and fry the onion until translucent.
Put the potatoes in a bowl, add the quark, cheese, onion and chives and season with a pinch of salt and pepper. Mix everything well. Use a teaspoon to put some filling in the middle of the circles, fold them into crescents and press them around the fillings with your fingertips.
Bring plenty of water to the boil, add salt and add the Schlutzkrapfen. Lift out with a slotted spoon as soon as they rise to the surface.
For the sauce, melt the butter and finely chop the chives. Pour the butter over the Schlutzkrapfen, sprinkle everything with chives and freshly grated cheese and serve immediately.
Schlutzkrapfen are usually served in a large bowl with a green salad on the side. Put a layer of cooked Schlutzkrapfen into the bowl, sprinkle with melted butter, freshly grated cheese and chopped chives. This is followed by another layer of Schlutzkrapfen, etc.