Tyrolean schlipfkrapfen (Tyrolean dumplings)

Tyrolean schlipfkrapfen (Tyrolean dumplings)

Category: Dishes from cereals and flour products

Kitchen: austrian

Ingredients
Dough
Rye flour	150gr
Flour white	150gr
Egg	1
Salt	0.25 tsp
Water	about 100ml
Filling
Mashed potatoes
Leek	1
Onion	1
Ghee butter	75 g
Spice	optional

Cooking method

• 
• Once upon a time we went to Austria in Tyrol to ski. There was a lot that was new for us, but how nice it was to see familiar dishes in restaurants.
• The difference with our dumplings is minimal, with most dough in Austria is kneaded with the addition of rye flour, although I have seen recipes only with white flour. There are also various fillings, and with potatoes, with spinach, and I even saw a recipe with sauerkraut.
• Cottage cheese is sometimes added to the filling with mashed potatoes, which gives a slight sourness to the filling, and nutmeg.
• Serve schlipfkrapfen with butter, sprinkle with cheese and green onions.
• So Tyrolean dumplings or schlipfkrapfen.
• We take 150 grams of rye and white flour each, salt, add an egg, a little water and start kneading. I added a couple of tablespoons of vegetable oil.
• We look at the consistency of the amount of water, add if necessary. Cover the dough with plastic wrap and let it rest.
• Prepare the filling, fry the finely chopped onion and a leek stick.
• Add mashed potatoes, mix.
• 
• Roll out the dough. It skates well, molds well.
• We shape the slipfkrapfen.
• 
• 
• Boil in salted water.
• Serve with butter, green onions, parmesan.
• 
• 
• Bon Appetit!!!

The dish is designed for

40 pieces

Note

Austrian recipe here
🔗

[Lerele]

Lerele, what a fine fellow you have laid out such a recipe, we adore everything with rye flour, we will definitely try)))

Thank you!!
The dough turns out wonderful, tender, skates well, and is more useful.

[Lerele]

Lerele, sorceress !!!! Well, everything, as we love !!!!

[Lerele]

Lerele, pliz, and you can tell in more detail how rye flour manifests itself in the dough and how it affects the taste. I'll have to try.

Flour gives a darkish color, the dough seems to be softer to the touch, a slightly different taste, no sourness, but different. The structure of the dough is not so smooth.
I really liked it, the idea has remained so for a long time, but while there was no dough rolling, I did not try it.

[Lerele]

Lerele, Thank you .

Great recipe, dumplings are amazing!

[Lerele]

Lerelehow long does it take?
Tomorrow I will buy rye flour (or I will look at night or in the morning, I remember, I bought it, but never used it), I have mashed potatoes, everything else too. Will it work out quickly after work?
Ahh, no. I don’t have a jam
Anyway, suddenly I'll buy it tomorrow. How long? And, I forgot, do you have a manual or electric machine? And at what thickness to do? Well, something like this...

I have not timed it.
So, I kneaded the dough on a food processor and put it to rest under the plastic wrap. The puree was in the refrigerator.
Peeled, chopped and sautéed the onion, mixed with the puree until smooth.
She pulled out the car and started rolling. A car with a motor. I rolled to 4, it turned out enough, I did not go to 5. Cut and sculpt quickly.
I think it was done in an hour. Well, maybe a little longer, or maybe not

then friday (hopefully)

I, too, will go tomorrow for rye flour, today just 150 grams are left
I also want to make with spinach and potatoes.
I liked the dough for unsweetened dumplings more than just making white flour.

[Lerele]

Lerelewhat wonderful dumplings, thanks for the recipe I will definitely try to cook

shallots

What is it ....?

This is a leek
I went to fix

[Lerelka]

This is a leek

Oh, leeks are really delicious. Once I added it, because there was not enough onion. So now, when I'm going to cook dumplings, first of all I run to see if there is leek in the fridge! Fried, he is simply incomparable!
Lerelka, with a start! You opened the competition with a very successful recipe!
The appearance of your dumplings, as always, is beyond praise!

[Elena Tim]

Elena Tim, Thank you!!!! Now I have a hobby, dumplings, dumplings, manti
And the competition for me is generally like a gift, nothing needs to be invented, we eat like that at home. And I was going to try these shlipfkrapfen without a competition, it just happened to be in time, I must diversify the dumplings already

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Congratulations!

[Chef]

Chef, wow, I'm cool Thank you !!

Congratulations! Thanks for the recipe

[Lerele]

Lerele, I forgot what kind of rolling you have, or rather you skated 4, but how many 9?
Thanks for the recipe, rye flour can be used, but whole grain flour? Have you tried it?

[Loksa]

Thank you all for the congratulations !!
Loksa, I have an atlas motor, rolled on 5, divisions 9. But you can also on 4, I have a worm that does not give out a thick dough.
As for whole grain, I know exactly what is possible, the other day I made khanum with whole grain.

[Lerele]

Lerele, Congratulations! The recipe deserves it, I will definitely try it) Zer gut!

As an ineradicable lover of dumplings and others like them, congratulations on a successful and well-deservedly appreciated recipe !!!!

To all

[Lerele]

Lerele,
🔗

[Lerele]

Lerele, I would never have guessed to attach rye and whole flour to dumplings, so my motor will come and I will immediately stick it on - I have such a form
I used to ride on a six, tasty but thin for dumplings. Thanks and CONGRATULATIONS!

Great recipe, I did it, thank you very much! With your permission, I'll post a video =)

[Val79]

Val79, Valentin, did you immediately change the dough recipe, or did you first try to cook without deviating from the recipe?
Some of our family members have restrictions on the use of eggs, but I'm going to try this recipe? That is, you only assume that the dough will not be very elastic according to the recipe, or have you already compared both tests?

only assume that the dough will not be very elastic according to the recipe

Something tells me, probably experience, that from such a ratio of eggs and liquid, the dough will acquire a noodle hardness, dumplings ask for a softer dough, as in the native recipe it is. And by the way = very tasty dumplings on 2 grade flour, only you rarely buy it ...

Thank you for the video!!!
And as for the dough, the dumplings look wonderful, and they keep their shape, and it is not clear that they are hard.
In general, the recipe is like a Lego set and each baustein can be changed. Someone needs more eggs, someone does not need them at all, the main thing is to taste it.

Valentin, did you immediately change the dough recipe or did you first try to cook without deviating from the recipe?

I changed it immediately. According to reviews from the site and recommendations for the dough sheeter. And also in a TV show I watched an Italian make ravioli, he generally made only yolks without water.

Something tells me, perhaps experience, that from such a ratio of eggs and liquid, the dough will acquire a noodle hardness

Really slightly rubbery, but I'm afraid if a few eggs the rolling will jam or tear. Roll it manually into scrap, after I bought a rolling stock =) I'll try to reduce the eggs next time =)

Thank you for the video!!!
And as for the dough, the dumplings look wonderful, and they keep their shape, and it is not clear that they are hard.

And thank you for the recipe! I first rolled it out on a deuce, they were torn, made it thicker, everything is fine =)

if there are few eggs, the rolling will bite or tear.

well-mixed, even with your hands, at least for hp, the dough should not be torn, and first you roll the dough roll for 1, then for 2-3, and gradually to the desired thickness - and you will not chew and tear, you can look at topics about dumplings and about dough rollers

well mixed, even with hands, even for hp, the dough should not be torn

Thank you, next time I will definitely try

[Lerele]

Lerele, I forgot to write that I stuck dumplings, I liked it. Photo I found it!

Thanks for the interesting recipe, take note