von Zeit.los Magazin
26 April 2018
COOKING ROOM
Recipe for Happiness: Schlutzkrapfen
"Happiness cannot be eaten." But it can! And indeed in Tyrol: We have Schlutzkrapfen. A regional, traditional, and above all simply delicious dish that is an integral part of Tyrol.
The Schlutzkrapfen is the king of dumplings – but with a little practice, the preparation is not so difficult. We have the "Recipe for Happiness" for you: Patrick Trois from the Dorfkrug in Mösern explains step by step how to make it.
You can find the whole story about Schlutzkrapfen & the chef Patrick Trois here!
Recipe for Schlutzkrapfen á la Patrick Trois
Ingredients: (for 4 people)
… for the dough:
- 200 g rye flour
- 200 g wheat flour
- 5 eggs
- 3 tbsp oil
- salt
- flour (for the work surface)
… for the filling:
- 300 g spinach
- 40 g butter
- 1 onion (small)
- nutmeg (ground)
- salt
- pepper (from the mill)
- 50 g mountain cheese (grated)
- 50 g butter (browned)
Preparation
For the Schlutzkrapfen, process the flour with the eggs, oil, salt, and a little water into a smooth dough. Roll it out thinly on a floured working surface and cut out circles with a round cutter (approx. 8 cm in diameter).
Then the onion is finely chopped and sautéed in butter until golden brown. The puréed spinach is added, and the beautiful mixture is seasoned with salt, pepper, nutmeg, and grated mountain cheese.
Preparation of the filling
Now, a bit of filling is placed on each piece of dough, the edges are lightly brushed with egg, and the pieces are folded over in a crescent shape to press the edges well together.
A large pot filled with enough salted water is now brought to a boil, and as soon as this is the case, the Schlutzkrapfen are cooked in it for about 10 minutes.
When they are done, they are lifted out of the water with a slotted spoon and allowed to drain while the butter browns in a large pan. The Schlutzkrapfen are then tossed in this butter before being served on preheated plates. Grated cheese is sprinkled over them, and the remaining butter is drizzled on top.
Tip:
It is not uncommon for cooked, pureed potatoes and/or quark to be mixed into the spinach mixture, making the Schlutzkrapfen a quite filling snack. They also taste very delicious with meat, mushrooms, or nut-poppy seed filling – in that case as a dessert.
We wish you lots of fun preparing and enjoying!
The complete recipe is also available as a download for your recipe collection:
This post is an article from the regional magazine zeit.los. More complete zeit.los magazines with all stories are also available online for browsing and exploring!
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