schlutzkrapfen
Ingredients:
dough:
250 g flour (handle)
40 g water
20 g oil
2 pcs. Eggs
Salt
Filling:
150 g spinach leaves (frozen)
70 g curd
50 g gray cheese
50 g potatoes (cooked)
30 g onion
20 g butter
chives
garlic
salt
pepper
mace
Process
For the dough, mix the flour with the eggs and water, Oil as well as salt knead into a smooth firm dough - cover with cling film and place in the refrigerator for approx. 30 minutes let rest.
For the filling, squeeze the defrosted spinach and chop - finely chop the onion and sauté in butter - add to the spinach - mix with curd cheese, diced gray cheese and strained potatoes - season to taste.
Roll out the dough thinly - cut out dough sheets with the cookie cutter - put the filling on it - brush the edges of the dough with water - fold together and press together well with a fork - boil in salted water and let it draw for about 8 - 10 minutes - remove - drain well sprinkle with grated cheese and pour brown butter over it - serve immediately.
Recipe for about 45 pieces with 6.5 cm!