Tyrolean Schlutzkrapfen

Ingredients for 4 servings:

• 250 g flour (rye)
• 250 g flour (wheat)
• 2 eggs
• 1 pinch of salt
• 1 tbsp oil
• some water, lukewarm
• 800 g spinach
• 4 tbsp parsley, chopped
• 1 small onion(s), finely chopped
• 40 g butter
• 1 tbsp flour
• ¼ liter milk, hot
• 1 tbsp Parmesan
• Salt and pepper, nutmeg
• 80 g butter for melting
• 60 g Parmesan cheese for sprinkling

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

Spinach-filled dumplings

Knead the dough ingredients into a dough that isn’t too firm. Cover and let rest for one hour. Wash the spinach thoroughly, cook in salted water, drain, and squeeze the liquid thoroughly. Mix with the parsley and mash both together. Briefly fry the finely chopped onion in butter, dust with flour, pour in the hot milk, mix well, and let it reduce slightly. Add the mashed spinach and season with salt, pepper, nutmeg, and Parmesan cheese. Let cool. Roll out the dough very thinly and work as quickly as possible to prevent it from drying out. Using a round cutter or an upturned glass, cut out round spots. Place the spinach filling on top with a small spoon, pull it over the flour into the palm of your hand, fold it over, and immediately press the edges together with your fingers. This process should be done very quickly, because if the top half of the dough dries out and the bottom half is moist, the doughnuts won’t press together. (You should be able to see the fingerprints on the edge) Boil the Schlutzkrapfen in salted water for five minutes, drain well and serve sprinkled with Parmesan cheese and melted light brown butter.