Tyrolean Schlutzkrapfen

Ingredients for 4 servings:

• 250 g wheat flour, strong
• 250 g plain wheat flour
• 5 eggs
• Salt
• 150 g mountain cheese
• 100 g potatoes, cooked and mashed
• 63 ml sour cream
• Parsley
• nutmeg
• salt and pepper
• 1 egg(s), for brushing
• Butter, browned
• Parmesan

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Mix all the dough ingredients into a smooth dough and let it rest (wrapped in foil) for half an hour. Cut the mountain cheese into small cubes and mix well with the remaining filling ingredients (mountain cheese to pepper). Roll out the pasta dough thinly and cut out circles about 5 cm in diameter. Place the cheese filling in the center of the circles, brush the edges of the dough with egg, and fold them together. Press the edges down with a fork. Let the dumplings stand in boiling salted water for three to four minutes. Drain well and serve. When they rise to the surface, they are done. Drizzle with browned butter and sprinkle with Parmesan cheese. Serve with salad. A coleslaw with bacon goes particularly well with the dish. Tip: If you make the circles a little larger, you can twist the edges of the dumplings up like a braid, tucked in. This just looks nicer; otherwise, it serves no purpose.