Schlutzer


Rating: 3.67 / 5.00 (24 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the dough:







For the filling:











For finishing:






Instructions:

First knead a compact dough from flour, oil, cream, eggs and salt and let it rest for about 20 minutes. Meanwhile, for the filling, boil the potato and strain. Finely chop blanched spinach leaves, lightly sauté with chopped shallot in 10 g butter. Mix potato mixture and spinach with remaining room-warm butter, shallots and yolks to form a filling and season finely with nutmeg, salt and pepper. Roll out the dough thinly, cut out circles 6 cm in diameter and brush with beaten egg. Place a heap of filling on half of the dough sheets. Then place the rest of the pastry sheets on top and press each of the sliders down well with your thumbs. Bring salted water to a boil and cook the dumplings in it for 7 to 8 minutes until lightly boiling. Remove, drain, sprinkle with grated cheese and serve drizzled with a generous amount of brown butter.

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