Osttiroler Schlipfkrapfen
Schlipfkrapfen are half-moon-shaped filled pasta pockets and simply belong in East Tyrol. Classically they come with a rustic potato-Topfen filling – honest, rustic, no frills. The dough made of wheat and rye flour makes them nicely hearty.
What you need
Ingredients for 2 people:
- 150 g wheat flour
- 50 g rye flour
- 1 egg
- 1 pinch of salt
- some lukewarm water
- 250 g floury potatoes
- 50 g Topfen (curd cheese)
- 1 small onion
- Chives
- Salt, pepper, 1 pinch of nutmeg
- Butter for the browned butter
How it's done
- Knead the wheat and rye flour with egg, salt and lukewarm water into a supple dough and let it rest covered for about 30 minutes.
- Boil the potatoes until soft and mash them finely. Sauté the onion until translucent and stir it into the potatoes with Topfen and chopped chives. Season with salt, pepper and nutmeg.
- Roll the dough out wafer-thin, cut out circles (approx. 8–10 cm), fill them, fold them into half-moons and press the edges together well.
- Let the Schlipfkrapfen steep in gently simmering salted water until they float to the top (approx. 8–10 minutes).
- Lift them out, let them drain briefly and serve them with browned butter and fresh chives.