Description
Zillertaler Krapfen - famous dish of the Austrian cuisine. This rustic dumplings made of rye flour, cooked with various fillings. Most often, fillings are used famous Alpine cheeses, mixed with potatoes, but here I will offer you a totally meatless option. Such crappery love to all our family, especially the daughter.
Ingredients
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Rye flour
300 g
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Salt
1 tsp
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Water
200 ml
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Vegetable oil
50 ml
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Lentils
200 g
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Potatoes
150 g
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Onion
1 piece
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Black pepper
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Seasoning
-
Green onions
Cooking
Mix the rye flour with salt and gradually add the water at room temperature, kneading a smooth dough.
The dough with a bowl cover with plastic wrap or bag and leave to rest for 30 minutes at room temperature.
At this time, prepare the filling: rinse the lentils, peel and dice potatoes, add water to cover the mixture by 2 fingers from the top. Add seasonings and roots (Bay leaf, carrot, celery, thyme, onions, sprigs of parsley... Your choice!) until tender. Roots and seasonings to take out at the end of cooking and discard. If some liquid was left to decant, but the products should be soft to pureromance. Let the mixture cool down.
Finely chop the onion and sauté in vegetable oil. Allow to cool. Beat with a mixer potato-lentil mixture and fried onion, salt and pepper. Finely chop the onion used.
Forming. From tear off pieces of dough the size of a walnut, roll out thinly, put into the form for dumplings, and top with the stuffing and some green onions. Edges to grease with a damp brush dipped in water. The basic dough to keep under cover, working with a small piece!
To form a dumpling-krapfen, extra trimming to remove.
Can be molded without Presolana, roll out a thin circle, put the filling, brushing with water and doing a little wavy edge...
Preheat a deep pan. Pour 0.5 cm of vegetable oil and fry krapfen with 2 sides, and then - with her 3-plump sideways - for several minutes until it will turn brown. The fire should be slightly above average.
*** As graphene serves exclusively vegetarienne, and many of them do not eat, the portion servings can be frozen, dumplings or dumplings. Before the next use and hot, you should defrost for 30 min.
Krapfen work is extremely satisfying, with a crispy thin crust and very juicy filling. The recipe is very good also suitable for diabetic food, after consultation with a doctor, of course.
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