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East Tyrolean Schlipfkrapfen with Minced Meat
(0)
50 min
Under an hour
Gurkerl Küche
Hausgemachte Osttiroler Schlipfkrapfen mit einer herzhaft gewürzten Fülle aus saftigem Faschiertem, Zwiebeln und frischen Kräutern. Traditionell serviert mit schäumender brauner Butter, geriebenem Alpen-Bergkäse und frischem Schnittlauch.
Preparation method
Prepare dough & let rest
Knead all-purpose wheat flour, one egg, a pinch of salt, and about 100 ml of lukewarm water into a smooth, pliable pasta dough. Shape the dough into a ball, wrap in cling film, and let rest at room temperature for at least 30 minutes.
Prepare hearty meat filling
Finely chop the onion and garlic cloves. Wash the parsley and chop finely as well. In a bowl, thoroughly combine the mixed minced meat with the onion, garlic, parsley, one egg, as well as salt and freshly ground black pepper, and season to taste.
Shape & cook Schlipfkrapfen
Roll out the rested dough on a floured work surface to about 2 mm thin. Cut out circles (approx. 7–8 cm in diameter) using a cutter or a glass.
Chef's tip
Traditional crimping (krendeln): For the characteristic look, fold and pinch the edges into a braided pattern using your thumb and index finger – this not only looks beautiful, but also keeps the filling securely sealed during cooking.
Advance preparation: The Schlipfkrapfen freeze exceptionally well uncooked on a floured baking sheet. When needed, simply drop them frozen straight into boiling salted water (cooking time will increase by about 2 minutes).
Ingredients
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