Entree: Austria – Tyrol – Tiroler Schlipfkrapfen (Tyrolean boiled pasta pockets filled with potato and quark, dressed with browned butter and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 1 large egg (1 3/4 oz (50 g))
- 1/2 cup (120 ml) lukewarm water, more as needed
- 1 lb (454 g) waxy potatoes, peeled and cooked
- 8 oz (225 g) quark or fresh farmer's cheese
- 1 small onion, finely chopped (approx. 2 1/2 oz (70 g))
- 2 tbsp (30 g) unsalted butter for sautéing
- 1/4 tsp (1.5 g) ground nutmeg
- Salt and black pepper to taste
- 6 tbsp (90 g) unsalted butter for browning
- 1/2 cup (50 g) grated Parmesan or aged mountain cheese
- 2 tbsp (8 g) chopped fresh chives

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 1/2 tsp (3 g) fine salt
- 1 large egg (50 g)
- 1/2 cup (120 ml) lukewarm water, more as needed
- 1 lb (454 g) waxy potatoes, peeled and cooked
- 8 oz (225 g) quark or fresh farmer's cheese
- 1 small onion, finely chopped (approx. 70 g)
- 2 tbsp (30 g) unsalted butter for sautéing
- 1/4 tsp (1.5 g) ground nutmeg
- Salt and black pepper to taste
- 6 tbsp (90 g) unsalted butter for browning
- 1/2 cup (50 g) grated Parmesan or aged mountain cheese
- 2 tbsp (8 g) chopped fresh chives

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare filling: mash the hot cooked potatoes until smooth. Sauté the chopped onion in 2 tbsp (30 ml) butter until soft and translucent; cool slightly and stir into the mashed potatoes with quark, nutmeg, salt and pepper to taste. Chill the filling briefly so it firms.
2. Make dough: combine flour and 1/2 tsp (2.5 ml) salt on a work surface, make a well and add the egg and lukewarm water. Knead until smooth and elastic, about 8 minutes. Wrap and rest 30 minutes.
3. Roll and cut: roll dough thin (about 1/16 inch (1.5 mm)). Cut into rounds about 3–3.5 inches (7–9 cm) diameter using a cutter or glass.
4. Fill and shape: place about 1–2 tbsp (15–30 g) filling in the center of each round. Fold each round over the filling into a half-moon and press edges firmly to seal; traditionally fold or press edges into a slightly flattened crescent.
5. Cook: bring a large pot of salted water to a gentle boil. Cook Schlipfkrapfen in batches; when they float, simmer 3–4 minutes more until tender. Remove with a slotted spoon and drain well.
6. Finish in browned butter: melt 6 tbsp (90 ml) butter in a wide pan over medium heat until it foams and begins to brown. Add the drained Schlipfkrapfen and toss gently to coat and warm through, about 1–2 minutes.
7. Serve: plate the Schlipfkrapfen, sprinkle with grated Parmesan or mountain cheese and chopped chives, and serve immediately.

1. Prepare filling: mash the hot cooked potatoes until smooth. Sauté the chopped onion in 2 tbsp butter until soft and translucent; cool slightly and stir into the mashed potatoes with quark, nutmeg, salt and pepper to taste. Chill the filling briefly so it firms.
2. Make dough: combine flour and 1/2 tsp salt on a work surface, make a well and add the egg and lukewarm water. Knead until smooth and elastic, about 8 minutes. Wrap and rest 30 minutes.
3. Roll and cut: roll dough thin (about 1/16 inch / 1.5 mm). Cut into rounds about 3–3.5 inches (7–9 cm) diameter using a cutter or glass.
4. Fill and shape: place about 1–2 tbsp (15–30 g) filling in the center of each round. Fold each round over the filling into a half-moon and press edges firmly to seal; traditionally fold or press edges into a slightly flattened crescent.
5. Cook: bring a large pot of salted water to a gentle boil. Cook Schlipfkrapfen in batches; when they float, simmer 3–4 minutes more until tender. Remove with a slotted spoon and drain well.
6. Finish in browned butter: melt 6 tbsp butter in a wide pan over medium heat until it foams and begins to brown. Add the drained Schlipfkrapfen and toss gently to coat and warm through, about 1–2 minutes.
7. Serve: plate the Schlipfkrapfen, sprinkle with grated Parmesan or mountain cheese and chopped chives, and serve immediately.