Schlutzkrapfen with mushroom filling
Ingredients:
dough:
250 g flour handy
100 g eggs (2 pieces)
20 g oil
approx. 40 g water cold (depending on firmness)
Butter and grated cheese to finish
Filling:
400 g mushrooms
50 g bacon
100 g onions (net)
50 g butter
2 pieces of yolk (40 g)
Chives, parsley, salt, white pepper, nutmeg,
Garlic
Process:
Knead all ingredients into a smooth, not too firm dough. Cover the dough with cling film and let rest in the refrigerator for about 30 minutes. Cut the washed mushrooms into small pieces (chop), cut the bacon and onion into small cubes and sauté in butter. Add the mushrooms and sauté until all the liquid has boiled away. Season well, let cool and mix with chopped herbs and yolk. Roll out dough thinly, cut out dough sheets with a round cutter (diameter 6 cm), put filling in the middle of the dough surface, brush dough edges with water and fold together. Press the edges well and let the Schlutzkrapfen steep in boiling salted water for about 8 minutes. Take out Schlutzkrapfen sprinkle with grated cheese and pour over lightly browned butter.