Schlutzkrapfen Recipe - South Tyrol

Ingredients for Schlutzkrapfen dough:

• 400 g rye flour
• 100 g wheat flour
• 1 egg
• Salt
• 3 tablespoons oil
• some lukewarm water

knead a dough from these ingredients.

Spinach cook and strain, sauté finely chopped onion, make a roux, deglaze with milk and mix with the spinach, season with salt and nutmeg. Roll out the dough thinly, cut out round leaves (use a drinking glass) and fill them. Press the edges together well, boil the dumplings in salted water, drain well, arrange, sprinkle with cheese and pour over with golden brown melted butter.