Baked East Tyrolean Schlipfkrapfen | With Potato Filling & Mountain Cheese

Knead the plain wheat flour with the egg, a generous pinch of salt, and approx. 100–120 ml of lukewarm water into a smooth, elastic dough. Shape into a ball, dust with a little flour, cover, and let rest at room temperature for about 30 minutes.

Boil the floury potatoes in their skins in salted water until tender, peel while hot, and immediately press through a potato ricer. Finely chop the onion and garlic clove, then gently sauté in a pan with 20 g of butter until translucent.

Mix the riced potatoes with the sautéed onions, quark, half of the finely chopped chives, a pinch of nutmeg, and plenty of salt and freshly ground pepper. Season the mixture well to taste and allow to cool briefly.