Tyrolean dumplings "Schlutzkrapfen"

Description

This dish is Austrian cuisine Tiroler Schlutzkrapfen so popular at home and has a lot of options like dumplings Ukraine ravioli in Italy, maultaschen in Germany. The neighborhood of Italy, good-quality hearty cuisine of Germany, Alpine meadows and unique cheese products linked in this recipe, all the best from the region of the Alps... I spodvigla today to exploit, like the Baron Myunghauzen, and dedicated to this wonderful recipe for many hours. Very unique taste, unrefined, homemade food, and at the same time he is refined, balanced, incredibly interesting. Invite connoisseurs!..

Ingredients

Flour

250 g
Rye flour

150 g
Milk

100 ml
Butter

75 g
Chicken egg

2 piece
Onion

1 piece
Garlic

1 tooth
Vegetable oil

3 Tbsp
Spinach

250 g
Ricotta

250 g
Parmesan

75 g
Bread crumbs

1 Tbsp
Seasoning
Nutmeg
Green onions

Cooking

Products for Tyrolean "dumplings."

Sift through a fine sieve with 150 g of rye and wheat flour. Rye flour makes this recipe distinctive.

In warm milk to melt 25 g of butter.

In the mound of flour to make a small hole, break 2 eggs, add warm milk-butter mixture.

Knead a soft dough, knead it well and gradually add additional flour (50-100 g)... When the dough is well away from the walls of the vessels and hands, leave for 1 hour, covered with a towel.

Filling. Finely chop the onion and garlic and fry in saucepan in 1 tbsp oil until transparent. Add the frozen spinach. Sauté covered for about 15 minutes, stirring occasionally and remove the cover. Simmer until the liquid evaporates.

In the end, add 1 tbsp breadcrumbs, 2 tbsp finely grated Parmesan, a pinch or two ground nutmeg, ricotta (I - 150 g soft goat cheese + 100 g soft cheese). About the fillings: on the Austrian sites, there are many options of fillings, ranging from nettle and beet tops, parsley, finishing with just potatoes with onions, egg with onion. One of fillings - meat, for example, involves the twisting grinder different types of sausages + adding herbs and cheese. It all depends on the region of Austria. The feature of all toppings - the addition of aromatic cheeses. It could be "mountain" cheese, cheese, and other varieties.

Divide the dough into 2 equal parts. Sprinkle cutting Board with flour and roll out 2 equal rectangle (in turn). One 1 Board to the test as I can tell: the rolled out layer I posted on a clean towel on the chair (the dough holds its shape) and with another piece of dough worked.

One of peloponnisou put a teaspoon of equidistant balls of the filling. Received 20 PCs.

Intervals to grease with a brush dipped in water.

Cover with the second layer of dough and press down well with your fingers the indicated intervals of distance.

Cut. Once again a good walk around the edges before lowering into the water.

A pot of water put on the stove, add 1 tsp salt, bring to boil and reduce the heat to low. To throw our krapfen 5-7 pieces Let cook 5-7 min..

Drain in a sieve to dry. I have not stuck together! For those who are afraid of this moment, you can dry on a clean kitchen towel, because krapfen quite large. Coat or brush with butter (but why the extra fat?)

Krapfen when all are cooked, preheat the pan, add 50 g butter and 2 tbsp oil, fry each graphene on both sides. It is very fast.

Serve with slices of Parmesan cheese and the slices of green onions. An unforgettable pleasure!

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