Osttiroler Schlipfkrapfen

Osttiroler Schlipfkrapfen

By now I have lived in Austria for more then 3 years and I noticed today that I have only one typical Austrian dish on the blog. And there are plenty of dishes that I like. But this fact will change in the future as I will post some recipes for Austrian dishes. I will start with the Osttiroler Schlipfkrapfen, something I cooked last weekend for the first time. This is a typical dish from East Tyrol and it is almost similar to the Italian ravioli. If you want to try them, then here is the recipe.

For 4 servings you need:


For the dough:
For the filling:
500 g plain flour
500 g floury potatoes
250 ml lukewarm water
1 small onion
1 egg yolk
1-2 garlic cloves
1 pinch of salt
¼ bunch of chives

1 pinch of nutmeg

1 tbsp Butter for frying

salt

pepper

+ melted butter for drizzling


This is how you proceed:


Put all ingredients in a bowl and knead to a smooth dough. Let it rest for about 30 minutes


Osttiroler Schlipfkrapfen dough

For the filling peel potatoes, cook them and while still hot press through the potato ricer or rice the potatoes. Peel the onion and the garlic; dice very small and lightly sauté in 1 tablespoon butter. Add the onions and garlic, the salt, pepper, chives and nutmeg to the potatoes and mix everything well. Allow to cool.

filling


Roll out the dough about 4-5 mm thick and cut out circles (these should be about 6-7 cm wide). Place 1 spoonful of filling onto the circles fold into half moons and press the edges together. Pinch the edges of each ravioli with your fingers or with the tines of a fork to get a beautiful pattern. Of course you can also use a ravioli form.

shaping Osttiroler Schlipfkrapfen


Cook the Schlipfkrapfen for about 5-6 Minutes or until they float in boiling water.

Osttiroler Schlipfkrapfen in the making


Drizzle with melted butter and chives.


Osttiroler Schlipfkrapfen
Osttiroler Schlipfkrapfen

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