Schlutzkrapfen with Potato and Wild Garlic Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 mins |
| Total Time | 1 hr 43 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the pasta dough:
- 150 g wheat flour
- 150 g rye flour type 997
- 3 egg (s)
- 1 tablespoon rapeseed oil
- 1 tablespoon water, as needed
For the filling:
- 300 g potato (s), cooked and pressed throuh the press
- 1 medium onion (s)
- 25 g butter
- 2 tablespoon wild garlic paste or freshly chopped
- 2 tablespoon sour cream
- salt and pepper
- Nutmeg, grated
- Chilli salt
Print Recipe
Pin Recipe Instructions
- For the pasta dough, knead the ingredients in the food processor to form a smooth dough. If it is too crumbly, work in some water. Put in a plastic bag and let rest for at least 40 minutes.
- In the meantime, cut the onion into small pieces for the filling and sauté light yellow in the butter. Mix with the other ingredients for the filling. Season everything to taste and set aside.
- Roll out the dough thinly in portions with the pasta machine and cut out circles about 9 cm in diameter with a ring or cup. Rub the edge thinly with your index finger dipped in the water. Put a teaspoon of the filling in the middle. Beat the dough over it and press down well on the edges. To prevent the pasta from sticking together, place them next to each other on a baking sheet lined with baking foil.
- Bring water to the boil with plenty of salt in a saucepan and cook the pasta in it for about 3 minutes.
- The amount is enough for approx. 40 pieces.
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